My favorite part of the fall season is all the delicous pumpkin treats! Give me all the pumpkin spice baked goods, the apple yummiers, and the candied squash dishes. Even though I am trying to cut back on baking so much, I recently snuck in this recipe for Iced Pumpkin Turnovers.
Turnovers are my weakness. They are the first thing my eyes fixate on at the bakery counter, and a must-have in my order. I just love the flakiness, and fruit filling–totally good stuff right there. However, I am now like 40 mins from my favorite bakery. I do not feel like driving and do have a nice, big kitchen now.
Then it hit me, why not pick up some Pepperidge Farm® Puff Pastry Sheets to make some at home. I mean, every year I always have fun with Pepperidge Farm® Puff Pastry. I have made all sorts of yummy cream puffs and more! With fall in full swing, I thought making some Iced Pumpkin Turnovers would be ideal.
These Pumpkin Turnovers were so easy to make! I simply pre-heated the oven to 350, lined 2 baking sheets with parchment paper, and got to work.
There is really not much to these pumpkin turnovers. You really just mix the pumpkin, and spiced, and then fill each square you cut out with a small amount of filling. Pinch the corners together into a triangle shape (a little filling will escape) and place on your baking sheet.
Once they are all filled, bake for about 15 minutes and then glaze them with some icing.
The final result? A tasty, flaky, golden brown pumpkin turnover that taste complete with a nice swizzle of icing.
These Iced Pumpkin Turnovers are so easy to make so skip the bakery and buy some Pepperidge Farm® Puff Pastry and make these for your family!
Get the printable recipe below for these Iced Pumpkin Turnovers.
Find more Puff Pastry Recipes here
Iced Pumpkin Turnovers
Ingredients
- 1 package Pepperidge Farm® Puff Pastry Sheets thawed
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 2 tsps pumpkin pie spice
- 1 tsp cinnamon
Icing
- 2 cups powdered suagr
- 1-2 tablespoons milk
Instructions
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Heat oven to 350. Unwrap pastry sheets and unfold. Using a pastry wheel, cut pasty into squares. In a bowl, mix pumpkin, and spices. Spread a small amount of pumpkin onto each square. Fold squares into a triangle and pinch the corners. Bake for 15 mins or until golden brown.
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For icing, whisk together milk and powdered sugar until thick and creamy. Swizzle over Puff Pastry.
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