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Pumpkin Turnovers-- a perfectly portable Thanksgiving Treat
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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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 turnovers
Calories 277kcal

Ingredients

  • 1 package puff pastry-- 2 sheets

Filling

  • 1 Cup pumpkin puree NOT Pumpkin Pie Filling
  • 1/4 Cup + 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 egg
  • 2 tablespoons milk

Egg Wash

  • 1 egg
  • 1 tablespoons water

Icing

  • 1 tablespoon butter softened
  • 1 ounce cream cheese
  • 1 tablespoon milk
  • 1/2 Cup powdered sugar

Instructions

  • 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 tbsp 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.

Nutrition

Serving: 1turnover | Calories: 277kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 192mg | Potassium: 106mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4915IU | Vitamin C: 1.3mg | Calcium: 27mg | Iron: 1.4mg