👩🍳 Instructions
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1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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2
In a medium bowl, combine pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, ginger, and cloves. Mix well. Stir in melted butter and vanilla extract. Whisk in cornstarch until smooth.
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3
Unfold thawed puff pastry sheet onto a lightly floured surface. Gently roll it out to smooth creases and make it slightly thinner, about 10x12 inches.
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4
Cut the pastry sheet into 6 equal rectangles. Spoon about 1 to 1.5 tablespoons of pumpkin filling onto one half of each rectangle, leaving a small border.
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5
Fold the empty half of the pastry over the filling, creating a pocket. Use the tines of a fork to crimp and seal the edges firmly. Cut 2-3 small slits on top of each turnover.
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6
Place turnovers on the prepared baking sheet. Brush tops with egg wash and sprinkle with granulated sugar.
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7
Bake for 18-22 minutes, or until deeply golden brown and puffed. Transfer to a wire rack to cool slightly before serving.
💡 Notes
Ensure puff pastry is cold but pliable for best results. Do not overfill the turnovers. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in an oven or toaster oven.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
4g
Total Fat
22g
Saturated Fat
11g
Carbs
35g
Fiber
2g
Sugar
18g
Sodium
180mg
Cholesterol
40mg
