That’s a great memory! I will let you know how my frozen puff pastry experience goes once I do it.
Pumpkin Puff Pastry / Caramel Frosting
Ingredients box thawed puff pastry 15 ounce can pumpkin 8 ounces cream cheese, softened
½ cup brown sugar teaspoon vanilla ½ teaspoon cinnamon ½ cup sugar coated pecans
Frosting 3 Tb butter ¼ cup h/cream ½ cup brown sugar cup conf tsp vanilla
FILLING beat smooth pumpkin, cr/cheese, br/sugar.
ASSEMBLY carefully open pastry sheets. Place one down on sprayed sheetpan; rolling pin gently
to smooth creases. Spread w/ pumpkin mixture. Sprinkle w sugared nuts.
LATTICE TOP Place opened 2nd pastry on floured work surface. Gently roll smooth. Pizza cutter in 10 equal strips.
Evenly space 5 strips over filling. Then 5 strips in the other direction. Bake golden 400 deg 20-25 min.
Drizzle with Caramel Frosting.
FROSTING Stir to boil on med butter, cream, br/sugar. Cool offheat 5 min. Add conf, vanilla; stir smooth.