Easy Pumpkin Turnovers
These pumpkin turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't.
INGREDIENTS :
- 1 cup canned pumpkin
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 sheets frozen puff pastry, thawed
DIRECTION:
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
- Roll out each puff pastry sheet into a 12x12-inch square and cut each sheet into nine 4-inch squares.
- Spoon pumpkin mixture into the center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
- Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.
