Mix the bread mix , salt, 30 g of butter and water together. Knead to obtain a smooth ball of dough. Leave to rest for 30 minutes in the fridge, wrapped in cling film.

On your floured work surface with the mix, roll out your dough roughly into a rectangle shape. Cut the remaining 150 g of butter into pieces then sprinkle them over your dough. Fold the 4 corners of your dough towards the center without overlapping them.

Roll out your dough into a long rectangle shape with your rolling pin.

Once your dough is in the shape of a long rectangle, fold the upper third towards the middle then do the same with the lower third.

Roll out your dough again into a long rectangle shape and repeat the folding operation. Film your pattern and refrigerate it for 30 minutes.

Repeat the operation twice, respecting the 30 minute break in the fridge each time. Your gluten-free puff pastry is ready to use.

Roll out your dough into a rectangle and mark the imprints using the cookie cutter. Take a knife to draw the missing details like the eyes or the mouth on 1 out of 2 pumpkins.

Place your pumpkins on a baking tray and brush them with egg yolk. Bake at 200°C for 10-15 minutes of cooking.

Once your pumpkins are out of the oven and cooled slightly, spread the spread (or jam) on the pumpkins without designs and cover them with the pumpkins with details. You can now enjoy! A little pleasure for the whole family