Air Fryer Pumpkin-Cream Cheese Crescent Pockets
The air fryer does it again! These delightful crescent pockets are stuffed with a creamy pumpkin filling and cooked in the air fryer to golden-brown perfection. Top each with a drizzle of sweet icing and a sprinkle of chopped pecans, and dig into your new favourite fall dessert.
- 1/3 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 60 g (one-fourth of 250 g package) cream cheese, cut into pieces
- 1/4 cup canned pumpkin (not pumpkin pie filling)
- 1 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
- 1 tablespoon butter, melted
- 1/2 cup icing sugar
- 2 teaspoons milk
- 1/4 teaspoon vanilla
- 2 tablespoons chopped pecans
- Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
- In small bowl, mix granulated sugar and pumpkin pie spice. In medium bowl, beat 4 tablespoons of the sugar mixture and the cream cheese with electric mixer on medium speed until well blended; add pumpkin, and beat until well mixed.
- Separate dough into 4 rectangles; reshape each rectangle to form 6x4-inch rectangle, firmly pressing perforations to seal. Then cut each 6x4-inch rectangle in half crosswise to get 8 (3x4-inch) rectangles.
- Spoon a generous tablespoonful pumpkin mixture onto centre of each rectangle to within 1/2 inch of edges. Fold dough in half from top over filling; firmly press around edges with fork to completely seal. Place 4 filled crescents onto parchment round in basket of air fryer. Brush tops of dough with half of the melted butter; sprinkle with half of the remaining sugar mixture.
- Set air fryer to 325°F (160°C); bake 7 to 10 minutes or until deep golden brown on top and sturdy enough to turn over with tongs. With tongs or spatula, carefully turn over crescents, and bake 2 to 4 minutes longer or until dough is golden brown and thoroughly cooked. Cover loosely with foil to keep warm while baking second batch. Repeat for remaining filled crescents, and place on remaining parchment round in basket of air fryer; brush with remaining melted butter, and sprinkle with remaining sugar mixture. Bake as directed above.
- In small bowl, mix Drizzle ingredients, adding milk until thin enough to drizzle. Drizzle onto warm crescents; sprinkle with pecans to serve.
- If you do not have pumpkin pie spice, you can make your own by combining equal amounts of ginger, cinnamon, nutmeg and allspice or cloves.
- Air fryer temperature control settings vary according to brand and model. If your air fryer does not have the exact temperature setting called for in the recipe, consult your manual for suggested temperature settings.
- Our recipes do not call for preheating your air fryer. Just set the temperature, and start. Never preheat with parchment paper alone.
- Don't skip the parchment paper! Lining the basket of the air fryer helps with cleanup and prevents any filling from falling through the basket grates.
- To make parchment paper rounds, trace an 8-inch cardboard circle or bottom of an 8-inch round cake pan, and cut with scissors. You can also buy precut parchment paper rounds online or in bakery supply stores.
- Use care when turning crescents halfway through cooking so filling stays inside. When dough is deep golden brown and feels sturdy enough to turn over, it's usually ready to be flipped to finish baking. Also be sure to seal pockets tightly when assembling to keep filling inside.
- Filling will be very hot after baking, so we recommend waiting at least 5 minutes to eat these filled crescent pockets.