Ingredients

The following ingredients have 4 Servings
  • 1/2 cup pumpkin puree
  • 1/3 cup cream cheese
  • 2 tbs powdered sugar
  • 1 tbs honey or maple syrup
  • 1-2 tsp pumpkin spice (just depends on the level of pumpkin spice you like)
  • 1 egg (for egg wash)
  • 2 sheets puff pastry
  • 2/3 cup powdered sugar
  • 1-2 tbs milk or water (add more or less to get the right consistency)
  • 1/2 tsp pumpkin spice

Instruction

  • Thaw puff pastry according to package instructions
  • Preheat oven to 400 and line two cookie sheets with parchment paper. In a medium bowl, whisk together pumpkin puree, cream cheese, powdered sugar, honey (or maple syrup), and pumpkin spice. Set to the side.
  • Roll out thawed puff pastry and lay flat on a cutting board or clean counter. Using a pizza cutter, cut puff pastry dough into 6 or 8 rectangles per sheet.
  • Place puff pastry rectangles onto parchment-lined cookie sheet. Place a dollop of filling onto one side of the dough and fold the other side over. Crimp edges well with a fork.
  • In a small dish, beat egg. Using a brush wipe egg mixture over puff pastries. Pop into the oven for 15-20 minutes until golden brown and extra puffy. 
  • Allow to cool completely, about 20 minutes. Mix together spiced sugar glaze. Add a little milk or water at a time until you get the consistency you desire (I like the consistency to be a little thicker than maple syrup). Drizzle sugar glaze over the pumpkin turnovers and enjoy.