Mexican Pumpkin Turnovers
Delightful turnovers filled with spiced pumpkin, perfect for a sweet snack or dessert, featuring a flaky pastry that embraces seasonal flavors.
Ingredients
For the Filling
- 2 cups fresh pumpkin puree (or canned)
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 tablespoon vanilla extract
For the Pastry
- 1 package puff pastry sheets (thawed)
- 1 egg beaten (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract until well combined.
- Roll out the puff pastry sheets on a lightly floured surface. Cut them into squares or circles, about 4 to 5 inches wide.
- Place a spoonful of the pumpkin filling in the center of each pastry piece.
- Fold the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges for an extra seal.
Baking
- Brush the tops of the turnovers with the beaten egg to give them a golden color as they bake.
- Place the turnovers on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool slightly before dusting with powdered sugar, if desired.
Notes
Serve warm or at room temperature, and pair with beverages like hot chocolate or chai tea. Perfect for gifting when wrapped decoratively.