How to make
The pumpkin is peeled and coarsely grated.
It is stewed in a pot with the butter and sugar (I added about 250 g). The pumpkin should soften nicely.
The three packages of dough are cut into rectangles, horizontal slits are made in the upper half and the stuffing, walnuts and cinnamon are placed in the lower end and they are rolled into a puff pastry roll.
Spread the appetizing puff pastries with egg white and sprinkle with brown sugar.
I rolled out the other two packages and sprinkled them generously with pumpkin, walnuts and cinnamon and rolled them into a large roll, which I cut into about 0.8″ (2 cm) wide pieces.
I arranged them, spread them with egg white and sprinkled them with brown sugar again.
I baked the pumpkin puff pastries at 410°F (210°C), until they were fully baked.
While they were still warm, I sprinkled them with powdered sugar.
These are really special Puff Pastries Pumpkin and Walnuts, which will be gone in seconds...Not to mention how nice they make the house smell.
