Pumpkin Butter Turnovers
Nov 04, 2011, Updated Nov 08, 2015
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These sweet pumpkin butter turnovers are made with homemade pumpkin butter mad from homemade pumpkin puree. This is the ultimate fall time pumpkin treat.
I’m sorry if you are sick of seeing pumpkin recipes. Here is the thing. I have been really obsessed lately. I just can’t get enough.
So, you know how I showed you how to make your own pumpkin butter? Well now I’m going to show you what you can do with it! Well, unless you ate it buy itself with a spoon. Which I won’t judge you for. I promise. It’s happened to me too.
I really have a thing for turnovers too. I have made them a lot on this blog. Nutella Peanut Butter and Banana Turnovers, Apple Turnovers, Blueberry Mascarpone Turnovers and now (thanks goodness!) Pumpkin Butter Turnovers.
The best part about this recipe is that it makes a great breakfast, lunch, dessert, after dessert dessert, midnight snack….
Ok. Basically it’s great anytime of the day…or night…
These sweet pumpkin butter turnovers are made with homemade pumpkin butter mad from homemade pumpkin puree. This is the ultimate fall time pumpkin treat. Yield: 4 turnovers Prep Time: 10 minutes Cook Time: 15 minutes per batch Total Time: 25 minutes Source: Nutmeg Nanny Preheat oven to 450 degrees. Roll out thawed puff pastry to a square. Cut into 4 equal parts. Set aside onto a silpat lined baking sheet. Add 2-3 tablespoons of homemade pumpkin butter to bottom corner of each puff pastry square. Being careful not to place the mixture to close to the edge. If you do the mixture will come out of the sides when you attempt to fold it over. Using a pastry brush, lightly brush side of pastry with egg wash. Fold over to make a triangle and press sides together with a fork. Brush the top of the turnovers with the egg and sprinkle with cinnamon sugar. Cut a small hole into the top of the turnover. Put into the oven and cook for approximately 15 minutes. Until the turnovers are golden brown and delicious.
Pumpkin Butter Turnovers
Ingredients:
Directions:
I’m really glad I have your permission to eat this at every meal! THat’s what I was planning on doing anyway…but it always feels less psycho when someone else concurs. 😛
i don’t think i’ve ever seen pumpkin in any form inside a turnover–brilliant idea!
Ooh, these look so good!! Is it bad that I’m totally craving these for breakfast? 🙂
Yum! These sound de-lish, Brandy!
OH MY GORGEOUS – I want these. Consider this page – Bookmarked! Yumm.
Heather
The cinnamon sugar is whats got me here. These would be so perfect with ice cream!
What a yummy seasonal treat! Love this.
How tempting are these! Pumpkin butter sounds heavenly 🙂
What a good idea! I have some pear butter I need to use up…but I might wait a few days and make these for Thanksgiving, they are so pretty!
I’ll bet those are great warm with a scoop of vanilla ice cream melted on it.