Pumpkin and Sweet Potato Baked Puff Pastry Triangles

This is an amazing snack option for your family or friends. Yummy combination of sweet potato and pumpkin in soft and crispy baked puff pastry triangles.


Prep Time: 10 mins
Cook Time: 20 mins
Yields: 4-6


  • 2 sheets of puff pastry, thawed
  • 300 grams pumpkin puree
  • 1 medium sweet potato, cooked
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • salt and pepper, to taste
  • 2 tablespoons melted dairy-free butter, for brushing
  • 1 teaspoon sesame seeds
  • 1 teaspoon poppy seeds


  1. Preheat oven to 180°C and line a baking tray with parchment paper. Place sweet potato in a mixing bowl and mash using potato masher. Add in pumpkin puree, spices, season to taste and mix until well combined.
  2. Cut each puff pastry sheet diagonally into nine small triangles. Place about 1 teaspoon of the filling on each triangle. Fold the pastry in half to enclose the filling and crimp edges to seal. Repeat until all the pasty is used.
  3. Arrange on the prepared baking tray, brush tops with melted butter and sprinkle with sesame and poppy seeds. Bake for about 20 minutes or until golden. Serve warm or at room temperature. Enjoy!

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