Puff Pastry Pumpkin Turnovers (VIDEO)

5 from 1 vote

Puff Pastry Pumpkin Turnovers (VIDEO)

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.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 170kcal

Author: Katalin Nagy

Equipment

Ingredients

Pumpkin turnovers

2 packs Puff pastry store-bought
420 g Pumpkin puree
1 teaspoon Pumpkin spice mix of cinnamon, ginger and nutmeg
70 g Brown sugar
70 g Granulated sugar
2 Egg yolk
150 g Condensed milk

Egg wash

1 Egg
Dash of milk

Metric - US Customary

Instructions

Start with making the Pumpkin filling

Mix all ingredients in a bowl using a hand whisk.

Assembling

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.

Video

Notes

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

Nutrition