Puff pastry and pumpkin pastries with speck and cheese. Finally, at the end of summer it’s time to think about quick autumn recipes and above all pumpkin recipes, perhaps as tempting as these homemade puff pastry pumpkin and speck pastries, which I cooked in an air fryer, but you can also prepare them in the oven. These savory pastries, which can be a quick appetizer with pumpkin like the Sweet-and-sour pumpkin in the air fryer or the Oven-baked pumpkin medallions, are easy to prepare and bring taste and cheer to the table, as they are truly delicious and appreciated even by those who don’t particularly like pumpkin.
We’ll prepare them together today and you’ll see how good they are. Before heading to the kitchen, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make the pumpkin puff pastry pastries
- 8 slices violin squash (or delica squash)
- as needed salt
- as needed extra virgin olive oil
- 8 slices speck
- 7 oz mixed caciotta cheese (or provola or other stretched-curd cheese)
- 2 rolls puff pastry (rectangular)
- as needed egg (beaten, for finishing)
- as needed sesame seeds (or seeds of choice, for finishing)
Tools
- Air fryer
- Baking sheet
- Peeler
- Pastry brushes
Preparation of the pumpkin pastries
For this pumpkin recipe I usually use butternut squash, which remains firm and meaty after cooking; alternatively use the delica or chestnut variety.
To cook the pumpkin, start by peeling it, then slice it into about 10–12 slices, about 1/4 inch thick (or slightly less).
Arrange them on a baking sheet lined with parchment paper, brush with a little oil, sprinkle with salt and
bake for 15 minutes at 392°F in a conventional oven (no fan), turning halfway through.
Alternatively, do as I did and cook for 10–12 minutes in the air fryer, turning once halfway through. Once you have golden, flavorful slices, let them cool and unroll the first sheet of puff pastry.
Arrange the pumpkin slices so you can form 4 pastries, two for each corner. Fill each with a slice of speck and two slices of cheese.
Cover with another layer of puff pastry and cut to form 4 pastries.
Seal the edges well, brush with beaten egg, sprinkle with the seeds and cook in the air fryer at 356°F
for 15 minutes, turning halfway through. Alternatively bake in the oven at 392°F
in a conventional oven for 15–20 minutes, or until golden.
Remove from the oven, let cool slightly and enjoy.
Notes, storage and tips
The pumpkin pastries with speck and cheese are best eaten fresh. If you want to prepare them in advance, keep them in the fridge covered with plastic wrap for up to 12 hours. Then brush with the egg, sprinkle with seeds and bake.
You can serve one pastry per person as a last-minute dinner saver, or cut them in half to form triangles to serve as appetizers.
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