Easy pumpkin puff pastry parcels
These parcels are easy to do, and everyone I've made them for has loved them. I use shop-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't.
Ingredients
Serves: 18
- 250g pumpkin puree
- 4 tablespoons dark brown soft sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 sheets puff pastry
Method
Prep:15min ›
Cook:15min ›
Extra time:30min ›
Ready in:1hr
- Preheat an oven to 180 C / Gas 4. Line two baking sheets with parchment.
- Mix pumpkin, brown sugar, cinnamon and spices in a bowl.
- Roll out puff pastry into a 30cm square and cut each sheet into nine 10cm squares.
- Spoon pumpkin mix into centre of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking trays.
- Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the trays for 10 minutes. Remove to a wire rack and cool completely.
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Reviews & ratings
Average global rating:
(30)
Reviews in English (25)
This is great I haden't ever thought to do a turnover with pumpkin. My husband thought it was good but asked me to make some frosting for the rest and then he thought they were great. I agree with him juts a little powdered sugar forsting drizzled on was very good thanks for the recipe! - 21 Nov 2008 (Review from Allrecipes US | Canada)
These are delicious! My father and I made them yesterday to test them out for a possible Thanksgiving dessert. We gave some to our neighbors, some to my boyfriend's family, and kept some for ourselves. They were a hit with everyone! We did, however, use fresh pie pumpkin rather than canned pumpkin. And, as a little touch, we wet the tops of the turnovers and dipped them in some white sugar. They came out very little and cute. This recipe will definitely be made again. - 23 Nov 2008 (Review from Allrecipes US | Canada)
These are very tasty and not difficult to make. There are some points that need clarified, however. Make sure you flour the work surface before rolling out the pastry. This will keep it from sticking. Start with a Tablespoon of filling in the center of each square. Some filling is likely to escaqpe during baking, but that's par for the course with turnovers. These are delicious "as is", but I decided to top mine with a spiced maple glaze drizzle. - 07 Nov 2010 (Review from Allrecipes US | Canada)