Gluten-Free Puff Pastry Pumpkin Butter Rolls (Edit recipe)

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Using gluten-free puff pastry (Sweet Lorens), these rolls are easy to assemble and are bite size treats. It's a great way to use up some pumpkin or apple butter.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Gluten Free Puff Pastry, use 1 sheet
1.5 Tbsp Pecans, chopped into small pieces, can sub walnuts
1 Tbsp Powdered Sugar

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 425°F.
Liberally butter a muffin tin.
Unwrap the puff pastry and place it onto a piece of parchment paper.
Spread a thin, even layer of pumpkin butter over the puff pastry leaving a 1/2 in border so the pumpkin butter doesn't leak out too much.
Sprinkle the top of the pumpkin butter with the chopped pecans.
Cut the puff pastry into 1 inch strips, using the short side of the puff pastry. A pizza wheel is great for this.
Gently roll up the puff pastry and place it into the buttered muffin tin.
Bake for 18 minutes or until they look puffed up. Since they are gluten-free they will not really brown.
Once you remove them from the oven place them onto a wire rack to cool.
Liberally dust with powdered sugar.

Notes

If you want bigger pumpkin butter rolls cut the strips using the longer sider. This will yield less rolls. By cutting them on the shorter side you will get more bite size pieces. They are best eaten the day of baking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	58
Fat:	4 g
Carbohydrates:	6 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	45 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.