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, but still cold
- 1 egg white for brushing on the pastries
For the Glaze
- 1/2 cup of butter
- 1 cup of powdered sugar
- 2 - 4 tablespoons water 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. The turnovers are best served within several hours of baking.