Description
Caramelized apples and robust pumpkin combine to make this simple breakfast (or dessert!) treat!
Ingredients
- ¼ cups Butter
- ½ cups Brown Sugar
- 2 whole Apples, Chopped
- 1 Tablespoon Cinnamon
- 1 teaspoon Ginger
- ½ teaspoons Nutmeg
- ⅓ cups Pumpkin Puree
- 1 teaspoon Vanilla
- 1 pinch Salt
- 1 package Frozen Puff Pastry, Thawed, 14-17 Ounce Package
- ½ cups Powdered Sugar
- 3 Tablespoons Milk
Preparation
Preheat oven to 375F.
Prepare baking sheet with parchment paper or Silpat. Set aside.
In a saucepan, combine butter and sugar over medium heat. When it’s melted and combined, add apples and spices. As apples become tender, add pumpkin, vanilla and salt. Cook for 2 minutes, then remove from heat.
Cut each pastry sheet into 4 squares, for a total of 8. Arrange on the prepared baking sheet. Add equal amounts of the filling into the center of each square. Fold opposing corners of the squares together, making triangular pockets. Seal with a small amount of water along the edges of the pastry, then press with the tines of a fork.
Bake for 15-18 minutes, or until golden.
To make the icing, combine the powdered sugar and milk until a smooth consistency. Add more milk if needed. Drizzle over warm turnovers. Serve and enjoy!
