Pumpkin Garlic Rolls

Ingredients

• 1 sheet puff pastry, defrosted
• 2 tbsp pumpkin puree
• 5 tbsp butter, softened
• 1 tbsp + 1 tsp garlic paste
• 1 tbsp herb paste (if you can’t find herb paste, finely dice herbs of choice, such as thyme, cilantro, oregano and parsley)
• 1 tsp sage, finely diced
• ⅛ tsp salt
• 1½ tbsp grated parmesan
• 1 tbsp Amoretti® Pumpkin Pie Compound
• 1 tbsp egg or milk, for sealing
• 1 tbsp Amoretti® Natural Pumpkin Extract O.S. (for brushing)

Directions

1. Unfold the puff pastry sheet on a floured surface, roll it out to about 1/8” thick.
2. Combine the pumpkin puree, butter, garlic paste, herb paste, sage, salt, parmesan and the Amoretti Pumpkin Pie Compound.
3. Spread all but 2 T of the mixture over the top of the dough, leaving ¼” at the top edge clean so you can seal it.
4. Beginning at the lower edge, roll the dough into a log and seal the top edge with egg wash or a bit of milk, pressing slightly.
5. Wrap in plastic and chill for 30 minutes.
6. Meanwhile, preheat oven to 400°F.
7. Slice the log into ¾” rolls and lay them flat onto a parchment-lined baking sheet.
8. Brush the top of each roll with remaining butter mixture.
9. Bake for 20 minutes.
10. Brush the tops with Amoretti Natural Pumpkin Extract (and any leftover butter mix) while warm.