PUMPKIN TURNOVERS
These turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for convenience. I also like a lot of spices, but you can cut back if you don't.
These turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for convenience. I also like a lot of spices, but you can cut back if you don't.
- Carbohydrate 7.60771851851852 g
- Cholesterol 0 mg
- Fat 0.244437777777778 g
- Fiber 1.43413335789575 g
- Protein 0.227491851851852 g
- Saturated Fat 0.0730818518518518 g
- Serving Size 1 1 Serving (19g)
- Sodium 33.4893333333333 mg
- Sugar 6.17358516062277 g
- Trans Fat 0.0260831851851852 g
- Calories 32 calories
Step-by-step
- Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
- Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
- Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
- Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.
Using store-bought puff pastry requires strict temperature control to maintain distinct butter layers that create flaky expansion during baking.
- Thaw frozen puff pastry sheets in the refrigerator overnight at 40 degrees F rather than on the counter to prevent the butter from melting out of the dough.
- Roll the thawed dough on a lightly floured surface to exactly a 12x12 inch square to ensure uniform thickness across all nine cut portions.
- Moisten the pastry edges sparingly with water; excess moisture prevents the tines of a fork or pinched fingers from sealing the seams securely.
- Bake the assembled turnovers at 350 degrees F for precisely 15 minutes until the exterior achieves a deep golden brown and the pastry layers are fully puffed.
- Allow the baked pastries to rest on the hot metal baking sheet for 10 minutes before transferring them to a wire cooling rack.
Serve these warm spiced turnovers alongside freshly brewed black coffee or unsweetened iced tea to balance the concentrated sweetness of the brown sugar and pumpkin filling. Proper storage involves keeping cooled pastries in an airtight container at room temperature for up to two days.
