If you're looking for an easy and quick dessert that everyone at your Thanksgiving Dinner table will love, these puff pastry pumpkin turnovers fit the bill! Crunchy and flaky on the outside and sweet and creamy on the inside, these warm pumpkin treats are super easy to make.
Using store-bought puff pastry, pumpkin puree, and a few other essential kitchen ingredients, you'll have your own mini pumpkin pie turnovers in no time. They'll also stay fresh for days so you can have them for breakfast the following morning!
📖 What kind of pastry is a turnover
A turnover is a pastry dough filled with a creamy filling, then folded over, sealed, and baked into a mouthwatering handheld treat. Turnovers can be filled with sweet fillings like handheld pies, or filled with savory fillings like handheld sandwiches. They can be baked or fried, and both are equally delicious!
Most turnovers are made with puff pastry, a laminated dough made with alternating layers of butter and dough. Because of this complicated process, most choose to opt for store-bought dough versus handmade when making turnovers at home.
🌟 Why this is the best recipe
- It is the easiest to make - All you need to make this pumpkin puff pastry recipe is store bought puff pastry, pumpkin pie filling, and a few essential ingredients. The assembly process is also super easy and can be done by a beginner in minutes. These easy pumpkin turnovers will make the Thanksgiving preparation effortless this year!
- It is the most delicious - This is the most delicious pumpkin turnovers recipe 100%! Most pumpkin recipes only call for mixing the pumpkin puree with spices such as cinnamon, nutmeg, clove, and ginger. I kick things up a notch in this recipe by adding egg yolk and condensed milk. It almost tastes like a Pumpkin Cream Brulee!
- It is versatile - You can make puff pastries in a number of ways. You can follow this recipe as written or experiment with your own combination of spices. You can also use fruit as a filling.
- You don't need fancy equipment - There's no need to go out and get a stand mixer or food processor to make this recipe. Unless you plan to make everything from scratch, all you need to make these delicious pastries is a baking sheet and a hand whisk.
- It is the most detailed - In this easy pumpkin pastry recipe, I share with you the importance of the ingredients and equipment to use and the technique you follow, and I provide you with several expert tips to ensure you get the tastiest, flakiest pastries the first time around!
📖 How do you keep pumpkin turnovers from getting soggy
Besides its delicious, creamy interior, the best part about a pumpkin pastry turnover is its crunchy, flaky pastry shell. That said, the last thing you want is to take them out of the oven only to discover that they are soft and soggy!
A few reasons could cause your puff pastry pumpkin turnover to become soggy in the baking process. Below are a few ways to prevent them from getting to that point:
- Drain the filling: A pumpkin pastry filling that is too watery can result in a soggy crust. To prevent this, use a cheesecloth to drain the pumpkin puree before measuring it to use in the recipe.
- Seal the edges properly: Make sure that the edges and tops of the pastry dough are adequately sealed with your egg wash, followed by crimping the edges with a fork.
- Keep them cold: The puff pastry dough must remain cold throughout the entire assembly process until the baking. Otherwise, it can melt in the oven.
- Apply the egg wash last: Only apply the egg wash when you are ready to bake. Don't allow it to sit, or the moisture will set into the dough.
- Poke holes in the top: Poke small holes in the top of the puff pastry before baking to allow some of the air and moisture to escape when baking. This is an optional step and not a must if you follow the previous steps, but if you want to be extra cautious, try it!
📝 Ingredient notes
- Puff Pastry: Because of the complicated and time-consuming lamination process when making a sheet puff pastry from scratch, store bought is ideal. You can usually find puff pastry in the supermarket's frozen or refrigerated sections.
- Pumpkin Puree: You can use canned pumpkin puree or make a delicious pumpkin puree from scratch!
- Pumpkin Spice: Like the pumpkin puree, you can easily buy a store-bought pie spice for this recipe. However, homemade pumpkin spice is much better (not to mention you can make it to fit your taste)!
- Sugar: The granulated and brown sugar will sweeten the pumpkin puree. Take a look at my sugar guide for the different types of sugars and how to use them in baking.
- Egg: You will need only the yolk of two eggs. However, you can always save the egg whites for another recipe, such as a delicious meringue!
- Condensed milk: The sweetened condensed milk will also add a bit of sweetness to the filling while adding to its creamy texture.
While you can make egg wash in various ways, in this puff pastry pumpkin pie recipe I like to use one whole egg with a dash of milk. If you want to learn more about the different versions of egg white (as well as several vegan and non-vegan substitutes), please check out my perfect egg wash guide!
- Egg: The egg will create a shiny and colorful outcome. You will need one whole egg for this recipe.
- Milk: The milk creates beautiful browning and adds more shine to the outside of the dough. I like to use whole cow's milk for the most shine and color; however, you can also use other vegan-friendly milk, such as almond milk.
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
To make this recipe, you will start by making the pumpkin filling for the puff pastry turnovers. Then, you will carefully assemble the turnovers with the filling before placing them in the oven to bake. Once baked to a flaky perfection, enjoy them while they're hot!
1. How to make the pumpkin filling for the turnovers
- Add all your ingredients to a bowl: The pumpkin puree, pumpkin spice mix, granulated and brown sugar, egg yolk, and milk.
- Whisk the ingredients together with a hand whisk.
💡 Top Tip: If your pumpkin puree is too watery, drain it with a cheesecloth before adding it to the bowl.
2. How to assemble the pumpkin puff pastry turnovers
- If using a frozen puff pastry sheet, thaw the sheet prior to beginning the assembly process. Otherwise, proceed to the next step.
- Line two sheet trays with parchment paper. Then, whisk together the whole egg with a dash of milk to create your egg wash.
- Lightly flour your surface (or use a silicone baking mat) and roll your sheet into a square approximately 28cm x 28cm (11 in. x 11 in.). Then, divide your larger square into four equally sized squares.
- Using a silicone pastry brush, lightly brush your egg wash over the edges of each square.
- Fill the center of the square with about 1-2 tablespoons of the pumpkin mixture. Do not add more, or the filling will seep out of the sides while baking. It is also important that the filling does not touch the edges of the square!
- Next, fold one corner of the filled pastry square over to the opposite side to create a triangle. Use your finger to press and seal the edges together. Then, use a fork to crimp the edges.
- Optionally, use the same fork to poke small holes in the top side of the turnover. Doing so will allow air to escape during the baking process.
💡 Top Tip: The assembly process is best done when the dough is cold. Therefore, it is critical to move quickly. If, for some reason, the dough gets too warm, place it in the refrigerator for 10 minutes or the freezer for a few minutes and then proceed.
3. How to bake
- Preheat the oven to 190C / 374F (do not use a fan). In the meantime, place your unbaked puff pastry desserts in the refrigerator or freezer.
- Before baking, lightly brush the egg wash over the folded pastry, then sprinkle it with a small amount of granulated sugar.
- Once the oven reaches the correct temperature according to your digital oven thermometer, place your lined baking sheet in the oven.
- Bake for about half an hour or until the top is golden brown and the bottom is evenly baked.
💡 Top Tip: If you notice that your puff pastry pumpkin turnovers are browning too quickly on the outside, cover them with aluminum foil and then continue baking.
4. How to serve
- Once they are done baking, let them cool for a few minutes on the baking tray before moving them to a cooling rack.
- Serve them while they are hot and fresh for the best taste.
- Store any leftovers in an airtight container at room temperature for up to 2-3 days.
💡 Top Tip: If you have an extra sweet tooth, serve your puff pastries with a side of vanilla ice cream or my delicious Cream cheese frosting. It's an excellent combination!
🎓 Expert tips
- If you want your pumpkin filling to have a deeper flavor, use dark brown sugar. Dark brown sugar contains more molasses than light brown sugar.
- To avoid a soggy pastry, strain your pumpkin puree with cheesecloth to eliminate the extra water. Then proceed with measuring the amount that you need.
- The puff pastry assembly process is easiest when the dough is cold. If the dough becomes too warm and sticky to work with at any point, place it in the fridge or freezer for a few minutes, then proceed.
- Whisk the egg wash mixture until it is smooth enough to be evenly brushed over the pastry.
- Avoid applying a thick layover of egg wash to the pastry, as it can result in uneven baking and burning. A thin, light, and evenly spread layer are all you need!
- Apply the egg wash just before placing the puff pastry into the oven. Do not apply it and let it sit, or you may end up with a soggy pastry.
- Use a fork to poke small air holes on the top side of the puff pastry before placing it in the oven. Doing so will allow air to escape as it heats up, preventing sogginess and bursting.
- For a deeper color and additional shine, add a second layer of egg wash for ten minutes before removing them from the oven.
🥣 Equipment notes
Use a digital scale to measure your ingredients for the most accurate measurements and best results.
A hand whisk will help you quickly and effectively mix all the wet and dry ingredients for your pumpkin filling.
Since some oven temperatures can vary slightly, a digital oven thermometer ensures you have the correct baking temperature.
Cheesecloth is a helpful tool to help drain any of the extra water present in your pumpkin pie puree. If you don't drain the puree, it could result in a soggy pastry.
While not necessary, you may opt to use a silicone baking mat versus a lightly floured surface. Also optional is a silicone pastry brush which is very handy for ensuring your egg wash is distributed thinly and evenly.
You can store leftovers at room temperature or in the fridge in an airtight container for 2-3 days. To reheat them, stick them in the microwave for 20-30 seconds.
Puff pastry turnovers are the most delicious when served fresh. However, you can always assemble and freeze the turnovers in advance and then thaw and bake them on the day you wish to serve them. To freeze, wrap them in plastic wrap and store them in the freezer for up to two months.
Puff pastries are super versatile, and you can easily use different spices and fillings (such as my mouthwatering apple pie turnovers). However, you will want to avoid too watery fillings, as they can make the pastry soggy.
Many recipes suggest finishing your pumpkin puff pastry desserts with a sugar glaze, which is perfectly acceptable (although a little too sweet for my taste). To do so, whisk together approximately one cup powdered sugar with a tablespoon of water until it reaches a smooth consistency. Then, drizzle the glaze over the turnovers once they are cooled.
There are a couple of reasons why the inside of your puff pastry pumpkin turnover did not cook through. One reason is that your oven temperature needs to be higher. Puff pastry turnovers must be cooked quickly at a high temperature to achieve a flaky outside and thoroughly cooked inside. For this reason, I always recommend using a digital oven thermometer.
Or, perhaps your filling was too wet, to avoid this, make sure to follow the recipe ingredients and avoid too watery fillings.
Or, simply you took out the puff pastries too soon from the oven. Always check the bottom of the pastries - they should be well baked - before taking them out.
🥧 More Pastry Recipes
🎃 More Pumpkin recipes
Puff Pastry Pumpkin Turnovers (VIDEO)
- 2 packs Puff pastry store-bought
- 420 g (1¾ cups) Pumpkin puree
- 1 teaspoon Pumpkin spice mix of cinnamon, ginger and nutmeg
- 70 g (⅓ cups) Brown sugar
- 70 g (⅓ cups) Granulated sugar
- 2 Egg yolk
- 150 g (½ cups) Condensed milk
- 1 Egg
- Dash of milk
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Start with making the Pumpkin filling
- Mix all ingredients in a bowl using a hand whisk.
- Line 2 sheet trays with parchment paper and whisk one egg with a dash of milk.
- Roll out one of the thawed (if using frozen) puff pastry sheets on a lightly floured surface (or silicone baking mat) into a 28 cm / 11 inches square. Cut it into 4 equal squares.
- If the dough warms up and becomes difficult to handle, refrigerate it for 10 minutes, otherwise continue with a light egg wash on the edges of each square.
- Then, place about 1-2 tablespoons of filling in the center. Pay attention not to touch the edge with the filling.
- Fold one corner of the puff pastry over the filling to the opposite corner, creating a triangle. Press your finger around the edges to properly seal them then crimp with a fork.
- If the pastry is still nice and cold, apply a light egg wash then sprinkle with a small amount of granulated sugar.
- Place the unbaked turnovers in the fridge for 15 minutes while pre-heating the oven to 190C / 374F (no fan).
- Bake the Pumpkin Turnovers for about 30 minutes or until the top is golden brown and the bottom is evenly baked.
- Let them slightly cool in the baking tray for 5 minutes then move them onto a cooling rack.
- Serve them fresh. Any leftover can be stored at room temperature for 2-3 days.
- For a deeper flavor use dark brown sugar. It has a little more molasses in it than light brown sugar.
- Be as creative as you like by adding herbs and spices. This versatile filling is very easy to customize.
- For the best taste and texture make sure that your pumpkin puree is not watery. Strain it on cheesecloth to get rid of some of the liquid if necessary, then measure it.
- Work as quickly with the pastry as you can as over time, when the pastry warms, it will stick and would make it very difficult to handle
- Check the bottom of the pastry - whether it is well baked - before removing the pastries from of the oven
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