Such a simple and wonderful recipe for pumpkin phyllo turnovers. Thin layers of phyllo sheets with a wonderful pumpkin cream cheese filling.

pumpkin phyllo turnovers

Though I love making dessert with puff pastry sheets. I have a serious love for using phyllo sheets for desserts (or savory dishes). The layers are so crunchy and unique in flavors, puff pastry sheets cannot compare. This recipe is that perfect combination of sweet pumpkin cheesecake filling and crunchy and flaky layers of phyllo dough. It will become a fall favorite, true story.

Those of you who haven’t worked with phyllo sheets, the sheets are so fun to work with. However, they are very delicate and require care.

Also, give the Pastry Triangles and the Eclairs with a Pumpkin Spice Filling a try they great for fall desserts!

I am not sure how the weather has been where you live but it has finally cooled down in our beautiful Ohio. The leaves are slowly starting to turn in color and it’s so beautiful. I love baking the most during the cooler weather. There’s just something about cranking on that oven and opening a window to feel the cool air I cannot explain. My son, Joseph, is a huge pumpkin anything fan. By huge fan I mean he can enjoy it every day. He says these dessert turnovers are the best pumpkin desserts for fall one can enjoy. I think you need to take him at his work and give these a try.

Ingredients:

1 roll phyllo dough

1 (8 oz) cream cheese, room temp

1 stick butter, room temp

½ cup sugar

½ cup pumpkin puree

1 tsp pumpkin spice

Powdered sugar, for dusting

Serves: 6-8

Directions:

Preheat oven to 375°F at step 3. Line a large baking pan with parchment paper.

In a bowl, beat together cream cheese and sugar. Add pumpkin puree and pumpkin spice.

pumpkin phyllo turnovers

Unwrap and unroll the phyllo dough. Remove 3 sheets. Keep remaining sheets covered with a towel or plastic wrap (sheets tend to dry quickly). Place one phyllo sheet onto surface. Lightly brush with butter. Repeat with remaining 2 sheets. Using a pizza cutter, cut sheets in half long way, creating two long rectangles.

Add some filling to the corner end of the rectangle (see picture), be sure to leave space around the filling. Fold over creating a triangle and press down to close edges so filling won’t ooze out. Then keep folding over and until all of the dough/filling is used.

pumpkin phyllo turnovers

Continue with remaining ingredients. Brush tops of turnovers with butter.

Bake 14-16 minutes, or until the turnovers are golden brown.

Lightly cool and dust with powdered sugar.

pumpkin phyllo turnovers

Leftovers can be stored in an airtight container in the refrigerator. The turnovers can be reheated in desired.

pumpkin phyllo turnovers
Print
Pumpkin Phyllo Turnovers
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Such a simple and wonderful recipe for pumpkin phyllo turnovers. Thin layers of phyllo sheets 

with a wonderful pumpkin cream cheese filling.

Course: Dessert
Servings: 6 - 8 servings
Ingredients
  • 1 roll phyllo dough
  • 1 8 oz cream cheese, room temp
  • 1 stick butter, room temp
  • ½ cup sugar
  • ½ cup pumpkin puree
  • 1 tsp pumpkin spice
  • Powdered sugar, for dusting
Instructions
  1. Preheat oven to 375°F at step 5. Line a large baking sheet with parchment paper.

  2. In a bowl, beat together cream cheese and sugar. Add pumpkin puree and pumpkin spice.
  3. Unwrap and unroll the phyllo dough. Remove 3 sheets. Keep remaining sheets covered with a towel or plastic wrap (sheets tend to dry quickly). Place one phyllo sheet onto surface. Lightly brush with butter. Repeat with remaining 2 sheets. Using a pizza cutter, cut sheets in half long way, creating two long rectangles.
  4. Add some filling to the corner end of the rectangle (see picture), be sure to leave space around the filling. Fold over creating a triangle and press down to close edges so filling won’t ooze out. Then keep folding over and until all of the dough/filling is used.
  5. Continue with remaining ingredients. Brush tops of turnovers with butter.
  6. Bake 14-16 minutes, or until the turnovers are golden brown.
  7. Lightly cool and dust with powdered sugar. 

  8. Leftovers can be stored in an airtight container in the refrigerator. The turnovers can be reheated in desired.

Pumpkin Phyllo (fillo) Turnovers Recipe. < div>

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