Iced Pumpkin Turnovers
Pumpkin Puff Pastry Turnovers are a delicious twist on a classic. Made with puff pastry, cinnamon, sugar, and pumpkin puree they are the perfect way to celebrate the season! They're quick and easy to make, and they have all of the delicious flavors that you love in your favorite pumpkin pie without any of the hassle!
Servings: 8 turnovers
Calories: 489cal
Cost: $5
Equipment
- oven (adjusted to the center rack position)
- Large Baking Sheet
- parchment paper
- cutting board
- pastry cutter
- medium mixing bowl
- Whisk
- can opener
Ingredients
- 1 package Pepperidge Farm® Puff Pastry Sheets thawed until workable.
- ¾ cup pumpkin puree
- ¼ cup brown sugar
- ¾ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
Icing
- 2 cups confectioners sugar
- 2 tablespoons water
Instructions
- Heat oven to 400°F. line a baking sheet with parchment paper.
- Unwrap pastry sheets and unfold. Stack them on top of each other. Cut the pastry into 4 squares. You will have 8 dough squares after cutting them.
- In a bowl, mix pumpkin, and spices until combined.
- Spread a small amount of pumpkin mixture onto each square in the center.
- Fold squares over to form a football shaped triangle. Using a fork, crimp the edges and place the unbaked pastries on a large parchment-lined baking sheet.
- Bake for 20-22 mins or until golden brown.
Icing
- For icing, whisk together water and powdered sugar until thick and creamy.
- Swizzle over cooled pumpkin turnovers.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1pastry | Calories: 489cal | Carbohydrates: 66g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 156mg | Potassium: 97mg | Fiber: 2g | Sugar: 37g | Vitamin A: 3576IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg