“These turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't.” - by SaraSunshine
Ingredients
Adjust Servings
Original recipe yields 18 turnovers
Directions
- 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.
Nutrition
Amount Per Serving (18 total)
- Calories
- 165 cal
- 8%
- Fat
- 10.3 g
- 16%
- Carbs
- 16.5 g
- 5%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"This is great I haden't ever thought to do a turnover with pumpkin. My husband thought it was good but asked me to make some frosting for the rest and then he thought they were great. I agree with him..." See more juts a little powdered sugar forsting drizzled on was very good thanks for the recipe!"
Eva
"These are delicious! My father and I made them yesterday to test them out for a possible Thanksgiving dessert. We gave some to our neighbors, some to my boyfriend's family, and kept some for ourselves..." See more. They were a hit with everyone! We did, however, use fresh pie pumpkin rather than canned pumpkin. And, as a little touch, we wet the tops of the turnovers and dipped them in some white sugar. They came out very little and cute. This recipe will definitely be made again."
JADERN
"The filing had a little too much cinnamon in it, and it felt like it was undercooked a bit and was missing something in texture. I can't say they weren't good though, because my family devoured them...." See more :) I sprinkled them with regular sugar before baking. As a side note, don't use phyllo dough. I tried some with it and it was good but just didn't have the same pizzaz as the pastry dough. :) "
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