They're like little pumpkin pies with super flaky crusts.
Easy Pumpkin Turnovers
3/4 c or so pumpkin purée
1/4 t cinnamon
pinch all spice
1 T brown sugar
1 sheet of puff pastry, thawed
1 egg beaten with a little water
Preheat oven to 400 F. Prepare a baking sheet with parchment paper or a silcon pad.
Mix the pumpkin purée with the spices & sugar. Taste & adjust to your preference.
Roll the puff pastry out on a lightly floured surface until its about 1/8 inch thick. Cut into 9 squares.
Put a tablespoon or so of the pumpkin mixture in the center of each square. Use your finger or a brush to put a little of the egg wash around the edge of the squares. Fold over to form a triangle & press to seal shut. I like to also fold the edges up a little to really seal them. Brush the tops with more of the egg wash. (You can sprinkle with a little more sugar if you want.) Cut a slit into the top of each turnover with a sharp knife.
Refrigerate until ready to bake.
Bake for 15 minutes. Turn the heat down to 350 F & bake until gold brown, about 10 more minutes.
Serve warm with whip cream.
Makes 9 small turnovers.
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