Pumpkin Turnover Recipe
These pumpkin pie turnovers are simple and easy to make, and taste just like pumpkin pie!
Servings: 6 Servings
- 1 sheet puff pastry
- 3/4 cup pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 tablespoon water
- 2 teaspoons cinnamon sugar
Thaw the puff pastry at room temperature for 30-40 minutes, until it is easy to unfold.
Preheat the oven to 400 and line a baking sheet with parchment or spray with cooking spray.
Roll the puff pastry out into a rectangle that is approximately 12 x 18 inches. Cut the pastry into six squares.
In a small bowl, mix together the pumpkin puree, brown sugar, 1 egg, and the pumpkin pie spice. Scoop 2 tablespoons of pumpkin filling onto each square of pastry. Fold each pastry square in half and use a fork to seal.
In a small bowl, whisk together the remaining egg and water. Brush over the pastries and sprinkle with cinnamon sugar.
Bake 15-20 minutes, or until golden brown. Let cool 5-10 minutes before serving.
Serving: 1serving | Calories: 309kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 128mg | Potassium: 124mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4845IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg