Looking for a way to use your leftover pumpkin puree? Try these Pumpkin Turnovers.
I made it because I had some leftover pumpkins when I made these Pumpkin Rice Pudding. This Pumpkin Turnovers is quick and easy and to kick it up a notch I drizzled it with salted caramel sauce yum! Since this was an impromptu recipe I had to improve. For the salted caramel sauce, I used a recipe I found here.
This recipe called for ground cinnamon but I didn’t have any on hand so to I put my blender to the ultimate test by grounding two cinnamon sticks. I was pleasantly surprise by the outcome.
Pumpkin Turnovers with Salted Caramel Drizzle
- Premade pastry dough
- 1 cup pumpkin puree
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp vanilla extract
- 1½ tsp unsalted butter
- salt to taste
- Egg Wash/Finish
- 1 egg/water
- 2 tbsp granulated sugar (optional)
- Salted Caramel Glaze
- 1 cup granulated sugar
- ½ cup heavy whipping cream
- 6 tbsp butter
- 1 tsp salt
- Preheat oven to 375°F. Leave frozen dough on counter to thaw
- In a sauce pan, melt butter, and add brown sugar until melted
- Slowly add pumpkin puree and the remaining spices, nutmeg, cinnamon, vanilla extract, cloves and salt to taste
- Let it simmer for 2 minutes, remove from heat and set aside to cool
- Line a baking sheet with parchment paper
- Scoop a heaping of pumpkin mixture into the middle of dough disc, moisten the edges with egg wash or water, fold crust over filling to cover and seal the edges with fork
- Brush the top with mixture of egg and water and sprinkle generously with sugar
- Bake for 15 minutes or until golden brown
- In small sauce pan, melt sugar, add 6 tbsp butter and stir until well blended. Slowly, add ½ heavy whipping cream and stir until smooth. Remove from heat and add 1 tsp. salt. Drizzle over warm turnover. Serve warm or cool.
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