Puff Pastry Pumpkin Turnovers (VIDEO)

5 from 2 votes

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

Waiting time30

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 485kcal

Author: Katalin Nagy

Equipment

Ingredients

Pumpkin turnovers

1 lb Puff pastry thawed, but cold enough to be able to handle
420 g Pumpkin puree 1 can of Libby´s or make this homemade pumpkin puree
1 teaspoon Pumpkin spice store-bought or make your own pumpkin spice
75 g Brown sugar
75 g Granulated sugar
2 Egg yolks at room temperature
150 g Condensed milk

Egg wash

1 Egg
Dash of milk

Decoration - optional

60 g Powdered sugar
1-2 tablespoons Milk or Cream

Metric - US Customary

Instructions

Start with making the Pumpkin filling

Mix all ingredients (pumpkin puree, spices, two kinds of sugar, egg yolks, condensed milk) in a bowl using a hand whisk. Set it aside and refrigerate.

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 two tablespoons of filling in the center. Pay attention not to touching the edge with the filling. Leave about ½ inch / 1 cm around the border.
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.
Using a toothpick, poke three small holes on top of the pastry. Be careful not to dig deep to the bottom of the pastry.
Place the unbaked turnovers in the fridge for 15 minutes while pre-heating the oven to 200C / 400F (no fan).
Repeat the process with the second puff pastry sheet.

Baking

Bake the pumpkin turnovers for about 30 minutes or until the top is golden brown and the bottom is evenly baked. If the pastry is browning too much, place aluminum foil on top.
Let them slightly cool in the baking tray for 5 minutes then move them onto a cooling rack.
Dust with powdered sugar and serve them fresh. Or, try a simple decoration by mixing powdered sugar with 1-2 tablespoons of milk and drizzling it over the pumpkin turnovers.
Any leftovers can be stored at room temperature for 2-3 days.

Video

Notes

Ingredient notes

For a deeper flavor, use dark brown sugar. It has a little more molasses in it than light brown sugar.
Feel free to be creative by adding herbs and spices. This versatile filling is very easy to customize.

Technique notes

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, which makes 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