Pumpkin spice cheese strudel meets homemade pop tart in this “Spooktacular” anytime treat by Chef Emily Ellyn.
Cooking Time: 15 mins
Serves: 16 (2-inch by 4-inch) Danishes
Preheat the oven to 400°F.
Line two sheet trays with parchment paper and set to the side.
Add drained candied yams, ½ cup Shredded Parmesan Cheese, 1 cup Frigo® Whole Milk Ricotta Cheese, brown sugar, 1 teaspoon pumpkin pie seasoning, vanilla extract, and 1 egg to the blender and blend on high until pureed. Add remaining ½ cup of Frigo® Shredded Parmesan Cheese, fold in with rubber spatula, and set aside.
Sprinkle a pinch of flour over your work surface and roll dough into a rectangle that is ¼-inch thick. Lightly sprinkle flour on the dough and rotate the dough as needed while rolling to prevent the dough from sticking. Use a sharp knife to cut off the uneven edges along the rectangle’s sides. Cut the rectangle into 8 equal rectangles.
Place half of the rectangles on prepared sheet trays. Scoop 3 tablespoons pumpkin mixture onto the center of the rectangles. Brush edges with the remaining egg that has been beaten with a fork.
Cut out fun jack-o-lantern or spooky faces into remaining rectangles. Place these on top of the filled rectangles on the tray creating small pockets. Use your fingers or a fork to press down the edges and seal the pocket.
Brush the pockets with the beaten egg. Mix ¼ cup granulated sugar and remaining 1 teaspoon pumpkin seasoning and sprinkle the egg-coated pockets with it.
Repeat above process for the remaining packages of crescent dough. (Note: You can create pumpkin shaped pockets by using a round cookie cutter.)
Bake the pockets for 15 minutes or until they become a deep golden brown.
Let the pockets cool slightly and serve.
Rad Tip: Decorate the top of pockets with a simple powdered sugar and water glaze to create a sweeter treat.