Pumpkin Puff Pastry Turnovers
Simple and elegant, these pumpkin puff pastry turnovers are perfect for dessert or as weekend brunch treat.
Servings: 9 turnovers
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