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Simple and elegant, these pumpkin puff pastry turnovers are perfect for dessert or as a weekend brunch treat.
Puff Pastry Turnovers
I’ve been on a puff pastry kick lately. Somehow, I just recently discovered how easy it is to use and how deliciously flaky it gets.
Last fall, these Caramel Apple Puff Pastry Tarts were on the menu for dessert – multiple times in one week I’ll add!
And these Puff Pastry Cream Cheese Danishes can be made in any flavor you like. They’re a delicate, flaky, irresistible treat.
Of course with fall here now, I had to incorporate pumpkin into my next recipe using puff pastry.
Pumpkin Puff Pastry
This time, I decided turnovers sounded great. Inside the little triangle of puff pastry, is a pumpkin filling that will remind you of pumpkin pie.
On top, I drizzled a brown butter glaze, because not much can beat brown butter glaze. It’s worth the extra step of browning the butter.
I created the above video for the Pumpkin Puff Pastry Turnovers so you can see how easy they are to make!
Pumpkin Puff Pastry Turnovers
- Preheat the oven to 400°F. Thaw the sheet of puff pastry, but keep it cold. Roll out the puff pastry into a 12 x 12 inch square. Cut into 9 squares. To make the filling, beat together the pumpkin, egg yolk, sugar, pumpkin pie spice and heavy cream.
- Place a heaping tablespoon of the pumpkin filling in the center of the puff pastry square. Fold into a triangle by bringing the corners together. Use a fork to press the edges together and seal. Repeat with all the squares of puff pastry.
- Brush the tops of the triangles with the beaten egg white Bake at 400 F for 16-19 minutes, or until baked and lightly browned.
- To make the glaze, brown the butter in a small saucepan. Let cool. Add the powdered sugar and enough of the water for from a glaze. Drizzle over warm turnovers. Turnovers are best served within several hours of baking.
Pumpkin Desserts
Want a few more Pumpkin Dessert ideas? How about Pumpkin Pie Crescents or Pumpkin Spice Scones? This Pumpkin Pie Cheesecake elevates Thanksgiving pie to a whole new level.
I start making these Pumpkin Bars with Cream Cheese Frosting the very moment the weather starts to change. We enjoy them for pretty much any excuse I can find to make them.
Pumpkin Crunch Cake tastes like a pumpkin pie with a crunchy pecan streusel layer on top. It’s an easily made dump cake with a box of yellow cake mix.
Pumpkin Puff Pastry Turnovers
Ingredients
For the Turnovers
- 1/2 cup pumpkin
- 1 egg yolk
- 1/4 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon heavy cream
- 1 sheet puff pastry thawed and still cold
- 1 egg white for brushing on the pastries
For the Glaze
- 1/2 cup butter
- 1 cup powdered sugar
- 2 – 4 tablespoons water only as needed
Instructions
- Preheat the oven to 400°F. Thaw the sheet of puff pastry, but keep it cold. Roll out the puff pastry into a 12 x 12 inch square. Cut into 9 squares. To make the filling, beat together the pumpkin, egg yolk, sugar, pumpkin pie spice and heavy cream.
- Place a heaping tablespoon of the pumpkin filling in the center of the puff pastry square. Fold into a triangle by bringing the corners together. Use a fork to press the edges together and seal. Repeat with all the squares of puff pastry.
- Brush the tops of the triangles with the beaten egg white Bake at 400 F for 16-19 minutes, or until baked and lightly browned.
- To make the glaze, brown the butter in a small saucepan. Let cool. Add the powdered sugar and enough of the water for from a glaze. Drizzle over warm turnovers. Turnovers are best served within several hours of baking.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/21/16 – recipe notes and photos updated 9/15/21}
Made these before with leftover pumpkin. They were so simple and so good!
It’s Thanksgiving here in Canada this weekend and we are doing a less traditional style and I thought these would be a great idea.
Was wondering, could I make up the puff pastry and filling ahead and refrigerate and then do the egg wash and baking closer to serving time?
I’m so glad you like them! You can definitely make up the filling ahead, Tracey. I’ve never tried rolling them and then waiting to bake though, so I can’t say how that might work.
I’ve made these twice in the past week, they’re so good! That brown butter glaze is maybe the tastiest thing ever
I’m so glad you like them!
Is it pumpkin pie filling or pumpkin puree
Pamm – it is pumpkin puree.
This recipe was so simple and quick! The turnovers turned out perfect.
These look so delicious and flaky!
Who new something so delicious could be so simple! Thanks!
Pumpkin are a must for Fall and birthdays!
Hi Mallory! I love these Pumpkin Puff Pastries. They’re so easy! Great video with lovely music too. Happy Baking! 🙂