📋 Instructions

1. 1Make the dough — Whisk the flour and salt in a large bowl, then cut in the cold butter with a pastry blender or your fingertips until the pieces are the size of peas. Pour in the cold milk and stir just until a shaggy dough forms.
2. 2Chill the dough — Shape the dough into two flat discs, wrap them, and refrigerate for 30 minutes so the butter firms up and the flour hydrates. This is the step that guarantees flaky layers.
3. 3Mix the filling — Stir the pumpkin puree, brown sugar, pumpkin pie spice, and a pinch of salt together in a small bowl until smooth. Taste it and add a little more spice if you like a bolder flavor.
4. 4Roll and cut — Heat the oven to 375°F (190°C) and line two baking sheets with parchment. Roll each disc on a floured surface to 1/8 inch (3mm) thick and cut into 3-by-4-inch rectangles, re-rolling scraps once.
5. 5Fill and seal — Spoon a scant 2 tablespoons of filling onto half the rectangles, leaving a 1/2-inch border. Top with a second rectangle, press the edges closed, and crimp with a fork. Prick the tops twice with a fork.
6. 6Bake until golden — Bake for 20 to 24 minutes, until the edges are golden brown and the filling at the center reads 200°F (93°C) on an instant-read thermometer. Rotate the pans halfway through for even color.
7. 7Whisk the glaze — While the pastries bake, whisk the powdered sugar, maple syrup, and melted butter until glossy and pourable. Add a teaspoon of milk if it looks too thick to brush.
8. 8Glaze and cool — Brush the warm pastries generously with maple glaze and let them set on a rack for 10 minutes. They firm up as they cool, which makes them easy to wrap and store.