As the leaves begin to change and the air turns crisp, I find myself craving the warm, comforting flavors of fall. One of my favorite ways to embrace the season is by making these delightful Pumpkin Cream Turnovers. They are the perfect blend of rich pumpkin flavor and creamy mascarpone, all enveloped in flaky puff pastry. Whether I'm hosting friends or simply indulging myself, these turnovers never fail to impress. Plus, with easy vegan substitutions, everyone can join in and enjoy these turnovers.
Ingredients
For the Turnovers:
- 1 package Puff Pastry (you can make this from scratch or make it and freeze it, but make sure it is thawed)
- 1 cup Pumpkin puree
- 1/2 cup Organic Dark Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 cup Organic Sugar Cane Juice
- 1/4 cup Organic Granulated Sugar
- 1 cup Mascarpone Cheese (or dairy-free cream cheese for a vegan option)
- 2 tablespoons Milk (or plant-based milk for a vegan option)
For the Icing:
- 1 cup Organic Powdered Sugar
- 1/4 cup Organic Unsalted Butter (or plant-based butter for a vegan option)
- 2 tablespoons Milk (or plant-based milk)
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Filling: In a mixing bowl, combine the pumpkin puree, organic dark brown sugar, cinnamon, organic sugar cane juice, organic granulated sugar, mascarpone cheese, and milk. Mix until smooth and well combined.
3. Roll Out the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to about 1/8 inch thick. Cut the pastry into squares (about 4x4 inches).
4. Fill the Turnovers: Place a spoonful of the pumpkin filling in the center of each pastry square. Fold the pastry over to create a triangle and press the edges to seal. Use a fork to crimp the edges for an extra decorative touch.
5. Bake: Place the turnovers on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
6. Make the Icing: While the turnovers are baking, prepare the icing by creaming together the organic powdered sugar and organic unsalted butter in a bowl. Gradually add the milk until you reach your desired consistency.
7. Drizzle and Serve: Once the turnovers are baked and slightly cooled, drizzle the icing over the top. Serve warm and enjoy!
Vegan Option
If you're vegan or simply don’t consume eggs, you can easily substitute the mascarpone cheese with dairy-free cream cheese and the milk with plant-based milk. For a richer texture, use applesauce as an alternative to mascarpone in the filling.
These Pumpkin Cream Turnovers are the perfect way to celebrate the flavors of fall. With their flaky crust and creamy pumpkin filling, they are sure to become a favorite in your household. Whether you enjoy them fresh out of the oven or as a sweet treat later in the day, these turnovers are a delightful addition to any autumn gathering. Try my recipe today and savor the taste of Fall.
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