Author: Nikki
These Pumpkin Turnovers are a delicious fall treat. These are a delightful treat encompassing creamy pumpkin filling enveloped in a buttery and flaky puff pastry and drizzled with a wonderful frosting.
- 3 sheets of puff pastry, thawed
Pumpkin Filling
- 1½ cup Pumpkin puree
- 1 teaspoon cinnimon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 teaspoon vanilla
- 6 Tablespoons brown sugar
- ½ teaspoon salt
Frosting
- 1½ cups powdered sugar
- ⅓ cup heavy cream
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Heat oven to 400 degrees F.
- In a medium mixing bowl, combine Pumpkin, cinnimon, nutmeg, ginger, cloves, vanilla, brown sugar, and salt.
- On a flat working surface, lay out the puff pastry sheets. (Smooth folds gently with a rolling pin)
- Cut each pastry sheet into four equal sections (to form 4 squares).
- Place about 2 Tablespoons of pumpkin mixture in the center of each square and fold over to make a triangle.
- Press edges tightly closed to seal turnover. Crimp edges with a fork.
- Place on a cookie sheet lined with parchment paper and bake at 400 degrees F for 20 minutes or until golden brown.
- Cool on a wire rack.
Frosting
- Combine all the ingredients in a small mixing bowl and mix well.
- Pipe frosting over cooled turnovers.
Recipe by Chef in Training at https://www.chef-in-training.com/pumpkin-turnovers/
3.4.3177