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Pumpkin Puff Pastry Turnovers

Simple and elegant, these pumpkin puff pastry turnovers are perfect for dessert or as weekend brunch treat.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Breakfast, Dessert
Cuisine: American
Servings: 9 turnovers
Calories: 330kcal


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


  • 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.


Serving: 1turnover | Calories: 330kcal | Carbohydrates: 32g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 166mg | Potassium: 52mg | Fiber: 1g | Sugar: 19g | Vitamin A: 918IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg