There's few things more satiating after an Autumnal stroll through the neighborhood than warm, pumpkin spiced treats. The best part? It's an easy recipe. The trick? Starting with frozen puff pastry and a delicious pumpkin curd filler. The catch? It's real hard to not eat them all in one sitting.
Makes: 8 turnovers
Prep time: 15 minutes
Bake time: 18-22 minutes
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz (1/2 cup) cream cheese, softened
- 1/2 cup Paradigm Pumpkin Curd
- 2 tablespoons brown sugar (optional, for extra sweetness)
- 1 egg (for egg wash)
- 1 tablespoon milk or water
- Coarse sugar for sprinkling (optional)
For the Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, beat together the cream cheese, pumpkin curd and brown sugar until smooth.
- Unfold the puff pastry on a lightly floured surface. Cut into 8 equal squares (about 4 inches each).
- Spoon 1 tablespoon of filling onto the center of each square. Fold over diagonally to form triangles and press edges together with a fork to seal.
- Whisk the egg and milk or water together and brush over the tops of the turnovers. Sprinkle with course sugar.
- Place on the prepared baking sheet and bake for 18-22 minutes, or until golden brown and puffed.
- Mix powered sugar, milk and vanilla to form a drizzle consistency. Drizzle over warm turnovers.
