Pumpkin Halwa Puffs: A Vegan Twist on a French Classic – One Green Planet

To Make the Halwa:

1. Scoop out the pumpkin flesh and grate it to a medium-fine consistency, then extract as much juice as possible. Set aside the pumpkin and the juice.
2. Heat the oil to the desired temperature and sauté the cashews until they achieve a deep golden hue. Set aside.
3. Boil the pumpkin juice in a medium saucepan until it has reduced by half. Once the mixture has been significantly diminished in volume, carefully introduce the pumpkin, saffron, and sugar into the blend.
4. Continuously agitate the mixture until the solvent has fully evaporated. With the cashews and oil added, remove the mixture from the heat source. Let it cool completely.

To Assemble the Pastry:

1. Follow the package directions to thaw the pastry sheet to its recommended temperature and consistency.
2. Divide the dough into nine equal portions and gently shape each into a square, lightly dusting with flour to prevent sticking. When folded into a triangle and then having a “V” shape cut out, the resulting opening is quite remarkable? Place the fabric’s top edge downwards and its bottom edge upwards to create a crisp crease.
3. Position approximately one tablespoon of the filling in the center, allowing it to mound slightly.
4. Preheat your oven to 400°F and bake for 15-20 minutes.
5. Allow the treat to cool thoroughly on a wire rack before serving.