Pumpkin Pastries

Ingredients

• Butter 0 oz
• Semi-soft cream cheese 5 oz
• Chestnut puree 5 oz
• Condensed Milk 15 oz
• Cinnamon ½ spoons
• Grated Ginger Root ½ spoons
• Crackers 0 oz
• White Chocolate 0 oz
• Red Food Coloring to taste
• Sugar to taste
• Meringue 14 pieces

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Crush the crackers in a blender until they become crumbs.

Step 3

In a skillet over medium heat, combine the softened butter, cream cheese, pumpkin puree, sweetened condensed milk, and spices.

Step 4

Stir continuously until the mixture thickens and becomes smooth.

Step 5

Add the crackers and pieces of white chocolate, and stir until the chocolate melts and the mixture becomes smooth.

Step 6

If desired, add a few drops of food coloring to achieve a rich orange color. Continue stirring until the mixture pulls away from the sides and bottom of the pan while mixing.

Step 7

Transfer the mixture to a baking tray greased with butter, smooth it out, and place it in the refrigerator to set for about 2 hours or overnight.

Step 8

Grease your hands with butter to prevent sticking, then roll the chilled dough into small balls (according to the number of servings).

Step 9

Roll the balls in granulated sugar until they are completely coated.

Step 10

Use a toothpick or skewer to create grooves along the sides of the pastries to give them a pumpkin shape. Top them with tiny meringues to mimic the stem (you can make them black for a Halloween vibe). Alternatively, you can use chocolate chips, peeled pistachios, or pumpkin seeds instead of meringues.

Step 11

Serve immediately or store in the refrigerator until serving.