Lightly dust a flat surface with flour to set one sheet of puff pastry on and unfold it. Spread a thin layer of the pumpkin mixture all over the puff pastry.
17 ounces puff pastry
Using a pizza cutter or sharp knife cut the sheet in half on the wide side. Then slice each of the two rectangles diagonally to make 4 triangles.
Roll each triangle into a crescent and place it on a baking sheet. Repeat the steps with the other sheet of puff pastry.
Optional: Mix an egg and a little water together and brush the tops with the egg wash before placing it in the oven.
Bake for 15 minutes or until they just turn golden brown.
Serve and enjoy!
Notes
These are best when fresh, but you can store them in an airtight container for 2-3 days on the counter.
Dust with powdered sugar before serving, or add whipped cream.
To drain the pumpkin purée, place it on paper towels and pat and push with other paper towels. Scoop back up and put in a bowl.