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Pumpkin Turnovers
Pumpkin Turnovers have all the flavor or traditional Pumpkin Pie but come wrapped in flaky puff pastry crust-- a perfectly portable treat for Thanksgiving!
Course Dessert
Cuisine American
Keyword easy, homemade pumpkin filling, puff pastry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 turnovers
Calories 277 kcal
1 package puff pastry-- 2 sheets Filling 1 Cup pumpkin puree NOT Pumpkin Pie Filling ¼ Cup + 1 tablespoon sugar ¼ teaspoon kosher salt ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ground cloves ⅛ teaspoon ground ginger 1 egg 2 tablespoons milk Icing 1 tablespoon butter softened 1 ounce cream cheese 1 tablespoon milk ½ Cup powdered sugar
Unwrap and place frozen pastry sheets on the counter to thaw.
Combine all of the filling ingredients in a bowl and whisk until smooth, set aside.
Unfold thawed pastry dough and cut into fourths. Transfer squares to a lined baking sheet.
Beat egg and water together to make an egg wash and brush the outside edges of each pastry square with egg.
Place 2-3 tablespoon of filling in the middle of each square and carefully fold over.
Using the tines of a fork, crimp the edges closed. Brush the remaining egg wash over the tops of each pastry pocket.
Bake at 400 degree for about 20 minutes. The tops should be golden and the pastry well puffed.
Remove from oven and cool completely.
Combine all of the ingredients for the icing and stir until smooth. Drizzle over the cooled turnovers.
Serving: 1 turnover | Calories: 277 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 5 g | Cholesterol: 49 mg | Sodium: 192 mg | Potassium: 106 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 4915 IU | Vitamin C: 1.3 mg | Calcium: 27 mg | Iron: 1.4 mg