Pumpkin Pie Turnovers
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Here is a great Thanksgiving dessert recipe or just an anytime your feeling like pumpkin dessert! If you're like me that's quite a bit! This is a quick and easy recipe, you can use store bought or homemade Puff Pastry. Let's get to it! Enjoy!
Pumpkin Pie Turnovers
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Category
Desserts
Cuisine
American
Author
Diana Barrick
Servings
8
Prep Time
15 minutes
Cook Time
20 minutes
Light and fluffy puff pastry with creamy pumpkin pie filling... who wouldn't love that?! Here is a tasty pumpkin treat.
Ingredients
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2 boxes Puff Pastry
-
1 (15 oz) can Pumpkin Purée
-
7 oz Condensed Milk
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2 large Eggs
-
1/2 tbsp Vanilla Extract
-
2 1/2 tsp Pumpkin Pie Spice
-
1/4 tsp Salt
-
2 tsp. Cornstarch
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1 extra Egg (for egg wash)
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Sanding Sugar
- 3/4 cup Powdered Sugar
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1 tbsp Milk
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1/4 tsp Vanilla Extract
Turnovers
Glaze
Directions
Turnovers
Preheat oven to 400°.
Roll out Puff Pastry to roughly a 12x12 square, use a pizza cutter to cut each piece into 4 squares. (Keep puff pastry cold while mixing filling)
In a large bowl, whisk together pumpkin, condensed milk, eggs, vanilla, pumpkin pie spice, salt., and cornstarch.
Place puff pastry on parchment paper or silicone baking mat lined tray.
Place about 2 spoonfuls of filling in each puff pastry.
Brush each edge with water and fold puff pastry to seal.
Take a fork and crimp edges to seal shut.
Slit 2-3 slits on top of each turnover.
Brush each turnover with egg wash.
Sprinkle with sugar.
Bake in oven for about 20 minutes until golden brown.
Let cool.
Glaze
While turnovers are cooling make royal icing or glaze for drizzle.
In small bowl whisk glaze ingredients together. Once turnovers are room temperature drizzle on top.
Enjoy!
Recipe Video
Recipe Note
*If using frozen puff pastry, let thaw before starting.