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German Pumpkin Streusel Pastries

German Pumpkin Streusel Pastries (Streuselthaler)


Course Dessert, Pastry, Snack
Cuisine German
Keyword German Pumpkin Streusel Pastries
Prep Time 30 minutes
Cook Time 13 minutes
Rise time 20 minutes
Total Time 43 minutes
Servings 10 pastries
Author Lora Wiley-Lennartz

Ingredients

Cake Base:

  • 2+1/3 cup all-purpose flour
  • 1 package of activated dry yeast
  • 1/2 cup white granulated sugar 
  • 1/2 teaspoon salt
  • 3+1/2 tablespoons butter, room temperature, cut into pieces
  • 1 egg
  • 1/2 cup + 2 tablespoons warm milk

Pumpkin Pie Spice Streusel:

  • 2 cups all-purpose flour 
  • 1+1/3 cups white granulated sugar 
  • 1 tablespoon  pumpkin pie spice
  • 1 cup butter cut into small pieces

Pumpkin filling:

  • 1 cups pumpkin puree*
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt

Glaze:

  • 2 cups powdered sugar sifted
  • 5 tablespoons of water

Instructions

For the cake base:

  1. Whisk together the flour, sugar, salt, and yeast in the bowl of a mixer.


  2. Add the butter, egg, and milk and mix with the hook attachment.


  3.  When the dough is smooth, remove bowl from mixer, cover and leave in a warm place for 20 minutes.

  4. 
Return the bowl to the mixer and knead again using the hook attachment until the dough is smooth and elastic.




For the streusel:

  1. In a separate bowl, whisk flour, sugars, and pumpkin pie spice together. 


  2. Add butter and rub the ingredients together with your hands until it becomes the consistency of streusel crumbs.

For the glaze:

  1. In a saucepan heat sugar and water together whisking until sugar is dissolved and the mixture is smooth.

  2. 
Keep mixture warm until ready to use so it doesn't harden and crack.




Assemble the pumpkin streusel pastries:

  1. Preheat oven to 350 degrees F.
 Line two baking sheets with parchment paper.


  2. Sprinkle flour on a work surface.
 Divide the dough into 10 equal pieces.
 Use a kitchen scale to do this, if you have one. 

  3. Take a piece and roll into a ball between your hands.
 Use a rolling pin to roll out a circle 5" in diameter. The thickness should be less than a raw sugar cookie cutout but not paper thin.  Somewhere in between.

  4. 
Place on a baking sheet and repeat with the rest of the dough.

  5. 
Remove about 3 tablespoons worth of streusel from the bowl. From the main portion, pile a generous amount of streusel on each disk, spreading it evenly around.


  6. Stir the pumpkin pie spice and salt into the pumpkin puree. Spoon the pumpkin mixture onto the streusel, spreading it out slightly. Sprinkle the reserved streusel crumbs on top.

  7. Place in the preheated oven and 
bake for about 13 minutes or until the edges just start to turn golden.


  8. Transfer to a wire rack and set the rack over the parchment lined baking sheet. Let cool completely.


  9. Drizzle the glaze over the tops. Let the glaze harden, then plate and serve. 
These are best if eaten the day they are made.

Recipe Notes

*For the roasted pumpkin purée:

  • Preheat oven to 375 degrees F.
  • Place the whole pumpkin on a baking sheet lined with aluminum foil and roast for 15 minutes.
  • Remove from oven and carefully slice off the stem and cut the pumpkin into quarters.
  • Return the pieces to the oven and roast for another 40 minutes or until you can easily run a fork through the flesh and skin of the pumpkin.
  • Remove the pumpkin pieces from the oven and let cool completely.
  • Scrape out the stringy flesh and seeds and set aside.
  • Use a spoon to scoop out the flesh and transfer to a food processor. Discard or compost the outer skins.
  • Purée the pumpkin flesh in the processor until smooth.