Pumpkin Puff Pastry Turnovers

• Vegetarian

• Produce

  • 1/2 cup Pumpkin

• Refrigerated

  • 1 Egg white
  • 1 Egg yolk

• Baking & Spices

  • 1 cup Powdered sugar
  • 1/2 tsp Pumpkin pie spice
  • 1/4 cup Sugar

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 1/2 cup Butter
  • 1 tbsp Heavy cream

• Liquids

  • 2 tbsp Water

Found on chocolatewithgrace.com

Description

Ingredients

• ½ cup pumpkin
• 1 egg yolk
• ¼ cup sugar
• ½ teaspoon pumpkin pie spice
• 1 tablespoon heavy cream
• 1 sheet puff pastry, thawed, but still cold
• 1 egg white, for brushing on the pastries
• ½ cup of butter,
• 1 cup of powdered sugar
• 2 - 4 tablespoons water, as needed

Directions

• Preheat the oven to 400 F. Thaw the sheet of puff pastry, but keep it cold. Roll out the puff pastry into a 12 x 12 inch square. Cut into 9 squares.
• To make the filling, beat together the pumpkin, egg yolk, sugar, pumpkin pie spice and heavy cream. Place a heaping tablespoon of the pumpkin filling in the center of the puff pastry square. Fold into a triangle by bringing the corners together. Use a fork to press the edges together and seal. Repeat with all the squares of puff pastry.
• Brush the tops of the triangles with the beaten egg white Bake at 400 F for 16-19 minutes, or until baked and lightly browned.
• To make the glaze, brown the butter in a small saucepan. Let cool. Add the powdered sugar and enough of the water for from a glaze. Drizzle over warm turnovers. The turnovers are best served within several hours of baking.