I've noticed that you guys have been saving recipes for the holidays for a few weeks now 🙂
I also found out that I am not the only one who got stuck with a stack of rice paper bought on a whim 😉
So I decided to turn the lemon into lemonade by starting a Rice Paper Recipes Project!
We already have Vegan Meat Cigars and Mini Apple Strudel on the blog, so now that Halloween and Thanksgiving are around the corner, it's time for Pumpkin Pastry Bites 🙂
These cute crispy pumpkin pastries pay homage to the traditional pumpkin pie: rice papers filled with sweet pumpkin puree' enriched with coconut milk and spices, brushed with melted butter and sprinkled with pumpkin seeds.
Enjoy and have a happy holiday season ❣️
RECIPE
Vegan Pumpkin Pastry Bites GFHere is what you can do with a stack of rice papers stuck in your pantry: fill them with a sweet pumpkin Puree', brush them with melted butter and sprinkle pumpkin seeds on top! After a short time of baking, you'll get crispy pastry bites. Perfect for the holidays and basically for all year long! Enjoy ❣️
Servings
Ingredients
- 19-20 Rice paper sheets 22 cm (8.6 inches) in diameter
- 425 grams pumpkin puree' two cups
- ⅓ cup coconut milk 18% fat AroyD if possible
- 4 tablespoon maple syrup
- ½ tablespoon tapioca starch
- 1 teaspoon cinnamon
- 1 - ½1 teaspoon Pumpkin Spice see the notes for homemade blend
- ¼ teaspoon salt
- 1 teaspoon vanilla extract optional
Garnish
- 2 tablespoon vegan butter, melted
- 1 tablespoon maple syrup
- 2-3 tablespoon raw pumpkin seeds
Instructions
- Preheat oven to 356 degrees Fahrenheit (180 degrees Celsius)
- Place the mashed pumpkin to a large bowl, add tapioca starch, syrup maple, coconut milk, vanilla, salt and spices and mix well
- In a small bawl mix together vegan melted butter and maple syrup and set aside.
- Hold a rice paper under running water for a second or two - no more. The less water, the crispier the pastry bites will be - If the rice paper is not entirely wet after two seconds, place it on a surface, and massage it with the palm of your hand to disperse the liquids.
- Place two tablespoons of the filling in the center of the rice sheet (see photo).
- Fold the "left wing" on top of the center (see image).
- Next, fold the "right wing" on top of the "left wing".
- Next, fold the "bottom wing;
- And finally fold the "upper wing" - you can roll the excess under the "package" that was created from the folding.
- Brush generously with melted vegan butter mixture, and sprinkle pumpkin seeds on top.
- Place in the oven and bake for 15 minutes. Increase to 392 degrees Fahrenheit (200 degrees Celsius) and bake for about 10 minutes more, until golden.
- Remove the pastry bites from the oven and carefully place them on a rack to cool, so the bottom remains crispy. .
- Serve at room temperature or slightly warm
Notes
The next day, heat the pastries in the oven (not in the microwave) for a few minutes to restore the crispiness.
Homemade pumpkin spice:
- ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger*
- ½ teaspoon ground nutmeg*
- ⅛ teaspoon ground cloves*
- ⅛ teaspoon ground black pepper
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