Pumpkin Turnovers

By srumbel

These Pumpkin Turnovers are a delicious fall treat. These are a delightful treat encompassing creamy pumpkin filling enveloped in a buttery and flaky puff pastry and drizzled with a wonderful frosting.
from chef-in-training.com

Ingredients

• 3 sheets of puff pastry, thawed
• Pumpkin Filling
• 1 1/2 cup Pumpkin puree
• 1 teaspoon cinnimon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1 teaspoon vanilla
• 6 Tablespoons brown sugar
• 1/2 teaspoon salt
• Frosting
• 1 1/2 cups powdered sugar
• 1/3 cup heavy cream
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Preparation

Step 1

Heat oven to 400 degrees F.
In a medium mixing bowl, combine Pumpkin, cinnimon, nutmeg, ginger, cloves, vanilla, brown sugar, and salt.
On a flat working surface, lay out the puff pastry sheets. (Smooth folds gently with a rolling pin)
Cut each pastry sheet into four equal sections (to form 4 squares).
Place about 2 Tablespoons of pumpkin mixture in the center of each square and fold over to make a triangle.
Press edges tightly closed to seal turnover. Crimp edges with a fork.
Place on a cookie sheet lined with parchment paper and bake at 400 degrees F for 20 minutes or until golden brown.
Cool on a wire rack.

Frosting

Combine all the ingredients in a small mixing bowl and mix well.
Pipe frosting over cooled turnovers.