Side Pannel
Pumpkin Pie Turnovers
Pumpkin Pie Turnovers
- Recipe Submitted by maryjosh on 12/09/2016
Ingredients List
- 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
Directions
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.
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.
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