This is a pumpkin filled pastry puff made to look like a turkey.
Step 1: Thaw Pastry Puff
I used Pepperidge Farm pastry puff sheets found in the freezer section. Remove them from the packaging and let thaw on a lightly floured surface.
Step 2: Pumpkin Filling
I didn't want to make enough to make a whole pumpkin pie, per instructions on the can of pumpkin, so I came up with my own measurements for this.
1 Cup pumpkin puree'
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1/2 tsp salt
1/8 Cup sugar
Mix all ingredients until well blended. (Adjust the ingredients for your personal preference)
Step 3: Trim the Pastry Puff
First, I cut a sheet of parchment paper and placed it on a cookie sheet.
I used a lid to help me cut a circle. First, I scored one sheet, then went back and cut it through. I placed it on the parchment paper lined cookie sheet. Then, I spread the pumpkin pie filling on the pastry circle, saving some for later when attaching the turkey body.
Next, cut the other pastry in a circle just like the first and place it on top of the pumpkin, matching the edges.
Step 4: Create the Turkey Feathers
Using a knife, make cuts through all the layers around the circle, leaving the center intact, as well as a couple of inches on one section of the edge (this will be for the turkey body). Do not toss the remaining pieces of pastry yet. Twist each strip at least twice. I twisted each one the same direction.
Step 5: Make the Turkey Body
Using the remaining pieces of puff pastry and a knife, score and then cut a turkey body.
Step 6: Add the Turkey Body
Spread some pumpkin filling on one side of the turkey body, then place it pumpkin side down onto the circle where the space was left uncut. Then, pinch off little bits of the remaining pastry to roll eyes, a beak and the gobbler and place them on the head.
Step 7: Bake
Beat one egg and brush it over the whole turkey. Bake as directed on the pastry puff package. All ovens bake differently, so keep an eye on it and remove when it's golden brown. I liked it best while it was still warm, but my husband and son liked it at room temperature as well.
Not shown: I hate wasting things, so I used what was left of the pastry sheets to make pumpkin pastry roll-ups. Cut into strips, spread pumpkin, then roll. Brush with egg wash and bake. This made nice bite sized pieces.