Ingredients
Scale
- 2 puffed pastry sheets, thawed
- 1 1/2 cups pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Pumpkin pie spice
- 1/2 teaspoon vanilla
- 1 1/2 Tablespoons brown sugar
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Mix pumpkin puree, brown sugar and remaining spices in medium mixing bowl until smooth.
- Place puffed pastry sheets on clean, dry surface. Cut each pastry sheet into four squares.
- Place one and a half HEAPING tablespoons of pumpkin puree on one half of the square.
- Fold over from corner to corner into a triangle shape, and press edges together to seal.
- Place turnovers on an ungreased baking sheet, leaving about 1 inch between them.
- If desired, crimp edges with fork.
- Cut three small indentations on the thickest part of the turnover to resemble small pies.
- Brush with one beaten egg, if desired.
- Bake for 20 minutes.
- When golden brown and puffed up, remove from oven and drizzle vanilla glaze on top using the prongs of a fork.
- For glaze, simply whisk together powdered sugar, milk and vanilla. If glaze is too thick, gradually increase milk.
- Enjoy!
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0