Description
These Puff Pastry Pumpkin Turnovers are a flaky, golden dream of fall. Filled with silky pumpkin custard and warm spices, each bite captures the comfort of the season crisp on the outside, creamy within. Perfect for breakfast, dessert, or a cozy afternoon treat with coffee.
Ingredients
Units
Scale
Pumpkin Filling:
- 2 cups 420 g pumpkin purée (Libby’s or homemade)
- 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/3 cup 75 g brown sugar
- 1/3 cup 75 g granulated sugar
- 2 egg yolks (room temperature)
- 1/2 cup 150 g condensed milk
Pastry:
- 1 lb 2 sheets puff pastry, thawed but still cold
Egg Wash:
- 1 egg
- 1 tablespoon milk
- Decoration (optional:)
- 1/2 cup 60 g powdered sugar
- 1 -2 tablespoons milk or cream
Instructions
- Make the Pumpkin Filling:
- In a large bowl, whisk together pumpkin purée, pumpkin spice, brown sugar, granulated sugar, egg yolks, and condensed milk until smooth. Chill for 15 minutes.
- Prepare the Pastry:
- Line two baking sheets with parchment paper. Roll out one sheet of puff pastry into an 11-inch square. Cut into 4 equal squares.
- Assemble Turnovers:
- Brush pastry edges with egg wash. Spoon about 2 tablespoons of pumpkin filling into the center of each square. Fold diagonally into a triangle and press edges with a fork to seal.
- Chill:
- Brush tops with egg wash, sprinkle lightly with sugar, and poke 2–3 small holes in each to vent steam. Chill for 15 minutes while preheating oven to 400°F (200°C).
- Bake:
- Bake 25–30 minutes until golden brown and puffed. Let cool for 5 minutes before transferring to a wire rack.
- Decorate:
- Dust with powdered sugar or drizzle icing made from powdered sugar and milk. Serve warm.
Notes
- Use cold pastry for the flakiest layers.
- Don’t overfill the filling expands while baking.
- You can freeze unbaked turnovers and bake straight from frozen (add 5–7 minutes).
- For a vegan version, use vegan puff pastry and coconut condensed milk, brushing tops with oat milk.
Nutrition
- Calories: 325
