INGREDIENTS:
1 p. Puff pastry, from fridge
1 egg yolk, for spreading
100 g any Dickey Farms jam (peach, peach cobbler, peach fig, blueberry, raspberry peach, or strawberry)
INSTRUCTIONS:
Preheat the oven to 200°F
Roll out the puff pastry on parchment paper.
Use a round cookie cutter or pumpkin cutter to cut out the dough.
Cut out a face for half of the cut out pumpkins.
On the side without the face, spread some jam, leaving the edges free.
Place the pumpkin faces on the jam and press the edges firmly with a fork.
Lightly whisk the egg yolk.
Brush the puff pastry with the egg wash on the side with the face.
Bake for 12-15 minutes until golden.
Let the pastry cool on a wire rack and serve!
Enjoy!
