Indulge in the cozy flavors of fall with these delightful Puff Pastry Pumpkin Turnovers! Perfectly flaky and filled with a spiced pumpkin mixture, these turnovers are not just a treat for the taste buds but also a feast for the eyes. Whether you're hosting a gathering or simply craving a sweet snack, these turnovers are sure to impress. With just 40 minutes from prep to plate, you can whip up a batch that will have everyone asking for seconds. Ready to elevate your dessert game? Let’s dive into this easy and irresistible recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 turnovers
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine pumpkin puree, sugar, cinnamon, and nutmeg. Stir thoroughly until the mixture is smooth and well-blended, creating a rich, spiced pumpkin filling.
- Carefully unfold the thawed puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, slice the pastry into 6 equal rectangular sections.
- Place approximately 2 tablespoons of the pumpkin mixture in the center of each pastry rectangle, leaving a small border around the edges for sealing.
- Fold each rectangle diagonally to create triangular turnovers, pressing the edges firmly with a fork to create a tight seal and prevent filling from leaking during baking.
- Brush the top of each turnover with beaten egg, which will help create a golden, shiny crust when baked.
- Using a sharp knife, cut small venting slits on the top of each turnover to allow steam to escape during baking.
- Arrange the turnovers on the prepared baking sheet, spacing them about 2 inches apart to ensure even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm and optionally dust with powdered sugar or drizzle with a light glaze for extra sweetness.
Tips
- Thaw Properly: Make sure to thaw your puff pastry in the refrigerator overnight or at room temperature for about 30 minutes before using it. This ensures it remains pliable and easy to work with.
- Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor. Avoid pumpkin pie filling, as it contains added sugars and spices that may alter the taste of your turnovers.
- Seal Well: When sealing the edges of your turnovers, press firmly with a fork to prevent any of that delicious filling from leaking out during baking.
- Egg Wash: Don’t skip the egg wash! Brushing the tops of the turnovers with beaten egg not only gives them a beautiful golden color but also adds a nice sheen.
- Venting: Remember to cut small slits on top of each turnover. This allows steam to escape, preventing sogginess and ensuring a crisp crust.
- Serving Suggestions: For an extra touch, dust the turnovers with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for a sweet finishing touch.
- Storage: If you have leftovers (though they’re hard to resist!), store them in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to restore their flakiness.Enjoy your baking adventure with these scrumptious Puff Pastry Pumpkin Turnovers!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
