While these tasted great, I never can really get the hang of making pastries look good. Oh well.
- 2 containers vegan crescent rolls
- 2 TBsp agave
- 1 can canned pumpkin
- 1/2 cup powdered sugar
- 1 TBsp soy milk
- 1 TBsp maple syrup
Whisk the pumpkin and agave together. Separate the crescent rolls in to the 8 individual triangles it comes as. Scoop one Tbsp of the pumpkin mixture in to each and fold over.
Bake at 350 for 15 minutes. Once cooled whisk together the sugar, soy milk, and maple syrup. Use to top the pastries.
It made 16 total, kept some at home and brought the rest to work!