INGREDIENTS
- PUMPKIN FILLING
- 15oz can pumpkin puree
- 1 ½ cups Half & Half (or a 12oz can evaporated milk)
- ¾ cup sugar
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- TURNOVERS
- 3 puff pastry sheets
- 1 egg + 1 Tablespoon water
- 2 cups powdered sugar
- 3 Tablespoons water
- Cinnamon-sugar for dusting (optional)
INSTRUCTIONS
- Preheat oven to 425.
- Combine all pumpkin filling ingredients in a medium bowl. Whisk together until smooth.
- Spray either a deep pie pan, an 8×8, or a 9×9 inch pan with non-stick cooking spray. Pour batter into the pan.
- Bake 15 minutes at 425. Decrease the oven temperature to 350 and bake another 45-60 minutes or just until the middle of the filling isn’t jiggly. Let filling cool.
- Thaw puff pastry according to package instructions.
- Set oven temperature to 400. Line two baking sheets with parchment paper.
- Whisk together egg and water in a small bowl to make an egg wash.
- Roll out each puff pastry sheet into a 13×13 inch square. Cut each sheet into 4 even squares.
- Place ¼ cup of the pumpkin filling in the corner of each square, leaving a ½ inch border around the edges.
- Brush egg wash around all 4 edges of one of the squares. Fold the top corner over the filling to create a triangle. Press the edges together. Place the turnover on one of the cookie sheets. Press the tongs of a fork around the 2 edges of the turnover to seal them together.
- Repeat with remaining filling and puff pastry squares.
- Brush the top of each turnover with the egg wash.
- Bake for 15 minutes or until the puff pastry is nice and golden.
- Remove from the oven and let cool for about 10 minutes.
- Meanwhile, make the glaze by whisking together the powdered sugar and water in a small bowl. Pour the glaze into a small plastic baggie. Cut a small tip off of one of the bottom corners of the bag. Drizzle each turnover with glaze. Lightly sprinkle the tops with cinnamon-sugar.
