Best Pumpkin Turnovers Recipes

EASY PUMPKIN TURNOVERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
• Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
• Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
• Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.

PUMPKIN TURNOVERS GERMAN PLACHINDA

Steps:

• Use enough flour to make the dough stiff.
• Mix well. Take portions of dough (about 1/4 cup), roll out to about 6-7" in diameter.
• Put 2-3 tablespoons filling on half of diameter. Fold the other half over filling.
• Crimp dough around edge. Sprinkle with sugar and bake at 350 about 20 minutes or until nicely browned.

GRANDMA'S PLACHINDAS (PUMPKIN TURNOVERS) RECIPE

Steps:

• 1. I use my Best Pie Crust recipe for these. Make up 2 batches of the recipe and set aside while you prepare the pumpkin filling.
• 2. Heat oven to 350 degrees.
• 3. Dump the pumpkin into a large bowl. Add the rest of the ingredients, and combine well.
• 4. On a floured surface, roll a chunk of the crust to about 7-8 inches in diameter. Scoop a big spoonful (or more) onto the center of the rolled out piece. Lift the sides up together and crimp closed.
• 5. Place on a baking sheet. Lightly brush the crust with water and sprinkle with sugar. Bake for about 15-20 minutes, keeping an eye on the plachindas after 15 minutes. You want to get a nice deep golden brown color. Remove, and serve. (my Dad and his siblings love to drizzle maple syrup over these when they eat them) I love them warm or cold. Enjoy

PUMPKIN TURNOVERS

Steps:

• Make pumpkin filling:
• Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
• In a steamer or large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
• Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
• In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2/3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
• Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
• Once the piloncillo has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes.
• To help puree set, place in the refrigerator for 3 hours or overnight. If some liquid separates, remove it with a spoon before using so the filling is not watery.
• You can make the empanada dough after your filling has chilled.
• Make empanada dough:
• Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
• Assemble and bake empanadas:
• Preheat the oven to 350 degrees F.
• Take out half the dough and split it into 12 equal balls of dough.
• On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.
• Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
• Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
• Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.

EMPANADAS DE CALABASA SEFARDICAS (SEPHARDIC PUMPKIN TURNOVERS)

Steps:

• * NOTE: Can substitute half the amount of unbleached white pastry flour for the whole wheat pastry flour.
• Preheat oven to 375 degrees.
• Lightly oil an aluminum baking sheet or line the baking sheet with parchment paper.
• To make the dough, combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a well in the center of the flour and pour in the oil and water. With your hands, work the mixture to form a soft dough, adding more dough if necessary so that it loses its stickiness.
• Cover dough, set aside and let rest.
• Meanwhile, combine the filling ingredients and mix well.
• Now on a floured surface roll out the prepared dough to 1/16" thickness. Use a 3" round cookie cutter to cut out the dough. (You could also use a tortilla press to form the turnovers.)
• Place one heaping teaspoon of the pumpkin filling on one side of each circle, fold over, slightly dampen edges with water, and pinch edges shut. I use my dim sum maker to seal the turnovers.
• Arrange the turnovers singly on the prepared baking sheet, brush lightly with egg wash and bake about 20 minutes or until golden brown.
• Cool on rack.
• The uncooked, filled turnovers can be frozen.

EASY PUMPKIN TURNOVERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
• Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
• Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
• Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.

PUMPKIN TURNOVERS

Steps:

• 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium saucepan, mix the pumpkin, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat until the sugar melts and the mixture thickens, about 10 minutes. Transfer the filling to a bowl and cool completely. 2. When the filling is cool, preheat the oven to 400°. Place half of the reserved dough on a lightly floured work surface and roll out to 1/4-inch thick. Cut into 4-inch circles with a biscuit cutter or rim of a glass. Gather the scraps and re-roll. You should have 8 dough circles. 3. Put about 1 tablespoon filling in the center of each circle and fold in half. Moisten the edges with water and crimp the edges with a fork or fingers to seal. 4. Place on an ungreased baking sheet. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Remove empanadas and transfer to a rack to cool. Repeat rolling, filling, and baking the remaining half of the dough.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUMPKIN APPLE TURNOVERS

Steps:

• Heat oven to 375 degree's . Parchment line a cookie sheet, or grease well.
• In a saucepan mix apples with brown, sugar and cinnamon. Heat and stir until apples become some what softened and pour off juice. Set aside. In a bowl stir together Pumpkin, sugar, pumpkin spice,beaten egg, vanilla or Rum, and cooled apples
• Cut pie crust in to 4-5 inch rounds. I use a deli container opening to cut mine. Place about a tablespoon of pumpkin mixture in the center of each round. Fold in half and crimp ends with fingers. Roll extra dough and cut. It should make 18 turnovers.
• Cut slits in the top of each turnover and bake about 15 minutes or until golden brown.
• Mix white chips with shortening and milk. Microwave in high about 3-4 minutes. Stop after each minute to stir. Stir in the cinnamon last. Drizzle by spoonful in to each warm turnover. Eat warm or cool.

PUMPKIN TURNOVERS

Steps:

• Make pumpkin filling:
• Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
• In a steamer or large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
• Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
• In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2/3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
• Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
• Once the piloncillo has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes.
• To help puree set, place in the refrigerator for 3 hours or overnight. If some liquid separates, remove it with a spoon before using so the filling is not watery.
• You can make the empanada dough after your filling has chilled.
• Make empanada dough:
• Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
• Assemble and bake empanadas:
• Preheat the oven to 350 degrees F.
• Take out half the dough and split it into 12 equal balls of dough.
• On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.
• Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
• Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
• Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.
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