HARRY POTTER'S PUMPKIN PASTIES

By • October 11, 2010 • 11 Comments

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Author Notes: My boys discovered this recipe on an internet search for Harry Potter recipes. Harry Potter eats these treats on the Hogwarts Express. They are, indeed, little pumpkin pastries. This is a very simple recipe - the original calls for store bought cookie dough, but I thought I'd jazz them up a bit by using Mrs. Larkin's "Best Chewy Sugar Cookie" recipe. Waverly

Serves 12

  • 1 Batch Food 52 Mrs. Larkins' Best Chewy Sugar Cookie Recipe
  • 1 28 oz can pumpkin pie filling
  • 3 tablespoons powdered sugar
  • 3 teaspoons pumpkin pie spice
  1. PREP: Make the dough for Mrs. Larkin's sugar cookies (search for the recipe here on Food 52). Do not roll them in the coarse Turbinado sugar. We will save that step for later. Roll dough into a log and chill. Do not bake them. Preheat the oven to 350. Spray a muffin tin with all natural canola oil or baking spray.
  2. SPREAD DOUGH AND TOP WITH FILLING: Cut chilled log of cookie dough into 12 even pieces. Sprinkle muffin tin with the coarse turbinado (or demera) sugar. Shake the tin so that the sugar fills each muffin cup evenly. This is going to make the pasties nice and crunchy. Next, place 1 slice of cookie dough into each muffin cup. Spread the dough out, like you would tart dough, very thin. The dough will cover the bottom and sides. Drop 1 heaping Tbsp of pie filling into each pastie. Bake until golden brown, 12-15 minutes.
  3. SPRINKLE WITH SPICES: In a small bowl, combine the sugar and spice. Sprinkle on top of hot baked pasties. Cool and serve.
Jump to Comments (11)

Tags: Halloween, sugar cookies

Comments (11) Questions (0)

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1 day ago Courtney

How long do you chill the log?

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about 1 month ago Organicmama

Can you make this with premade organic sugar cookie dough?

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about 1 month ago AnneMich

I just tried this recipe with speculaas (biscoff) spices in the cookie - I highly recommend it this way! Add 1 tsp. cinnamon, 1/8 teaspoon each of allspice, cloves, nutmeg, and ginger to dry ingredients.

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about 1 month ago AnneMich

PLUS one tablespoon of molasses (I used sorghum)

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about 4 years ago Taiyyaba

Waverly, do you use Ms. Larkin's original sugar cookie dough or the sugar cookie #2 recipe that was the Editor's Pick?

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about 4 years ago Waverly

http://www.food52.com/recipes... is the link. It was the winner of the sugar cookie contest. Let me know how it goes!

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about 4 years ago Waverly

To clarify: Yes. Use Mrs. Larkins Chewy Sugar Cookies #2

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about 4 years ago Waverly

They are open-faced. I will post a photograph this afternoon (hopefully). BTW, I make your cookies all the time.

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about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This is so cool, Waverly! Are the pasties open-faced, or do you gather the cookie dough over the top?

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about 4 years ago Waverly

These are open-faced. Very easy to make - the coarse sugar called for in Mrs. Larkin's recipe makes is placed on the bottom of each muffin cup so that the bottom of each pastie are nice and crunchy.