Pumpkin Spiced Cream Cheese Filled Pastry Log
Author: 
Recipe type: Breakfast, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 package of vegan crescent pastry dough in the sheet form, not the mini crescents
  • ½ cup canned pumpkin, not pumpkin pie filling
  • ½ cup soaked medjool dates
  • 1 tbs maple syrup
  • ½ tsp black strap mollasses
  • handful chopped walnuts (about ¼ cup)
  • 1 tsp pumpkin pie spice
  • 4 tbs vegan cream cheese (or a little more if you prefer)
  • Cinnamon for garnish on top
Instructions
  1. Start by pre-heating your oven to 350 degrees (or whatever the instructions say on your crescent/pastry dough packaging)
  2. Combine pumpkin, dates, maple syrup, molasses, and pumpkin pie spice in a blender. Blend until mostly smooth, leaving a few date chunks intact.
  3. Spread pumpkin/date mixture evenly on rolled out dough.
  4. Sprinkle walnuts evenly on dough.
  5. Spoon the cream cheese vertically along one edge of the dough, to form a line of cream cheese.
  6. Start on the cream cheese end, and start carefully rolling the dough back up, into a pinwheel.
  7. Carefully transfer your dough log onto a cookie sheet. Sprinkle with cinnamon, Bake for about 15 minutes, checking carefully. You want it to be golden brown on the outside to ensure dough i cooked on the inside.
  8. Remove from oven and allow to cool for 5 minutes or so. Slice into 1 inch pieces. Serve immediately. Any leftovers can be reheated in the oven later.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/cream-cheese-filled-pumpkin-spice-pastry-log/