Cream Cheese Pumpkin Turnovers
Okay. my fall baking has officially begun! I might sweat in this Arizona heat every time I go outside for more than 5 minutes, but my Costco-sized container of Cinnamon hardly stays in the cupboard, and my pantry is fully stocked with Pumpkin puree. So it’s game time!
To start off, I made these easy and delicious Cream Cheese Pumpkin Turnovers. I originally attempted to use this filling in another recipe, but it wasn’t that great. But I couldn’t stop thinking about this filling! So I stuffed it inside some Puff Pastry dough, (when in doubt, grab the Puff Pastry!) and made them into turnovers.
Since this recipe calls for the Store-bought puff pastry, all you really have to worry about is mixing up the Cream Cheese Pumpkin Turnovers. It’s so simple, but I perfect leap into Fall and all the delicious flavors and smells.
These would be great just about anytime of day, but the idea of having these on your spread of a Fall Brunch really excites me! And they’ll probably be the easiest thing you’ll make.
I made a fun video of this for Instagram you should check out (especially if you’re a fan of Gilmore Girls!), and if you don’t already, follow me on there and on Pinterest @theflouredcountertop.
Happy baking!
Cream Cheese Pumpkin Turnovers
Ingredients
- 8 Oz Cream Cheese (softened)
- 1/4 cup Brown Sugar
- 1/4 cup Pumpkin Purée
- 1 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie spice
- 1/2 cup Powdered Sugar
- 17.3oz package of Puff Pastry
- 1 Egg
- 1 Tbsp Water
- Caramel Syrup (optional)
- Coarse Sea Salt (optional)
Instructions
- Preheat your oven to 375°. In a mixing bowl, combine the ingredients for the filling- 8 Oz Cream Cheese (softened), 1/4 cup Brown Sugar, 1/4 cup Pumpkin Purée, 1 tsp Ground Cinnamon, 1 tsp Pumpkin Pie spice, and 1/2 cup Powdered Sugar. Mix with an electric mixer until fully combined and there’s no chunks.
- Set the filling aside, then take our your sheets of puff pastry on a lightly floured countertop. Roll it out about 1/2 inch on each side, then cut each sheet into 4 squares, so you have a total of 8 squares.
- Divide the filling into 8 sections, then put the filling in the middle of the square, leaving plenty of room around the sides. Fold the square into a triangle, gently sealing with a fork by pressing the edges together.
- Whisk together 1 egg and 1 Tbsp of water, then brush it over each turnover. Bake it for 20-22 minutes, until the top is golden brown.
- After they’ve cooled for about 10 minutes, drizzle the Caramel syrup over each one, and sprinkle with the coarse Sea salt. Enjoy!