Valentina's Corner
Such a simple dessert recipe for pumpkin phyllo turnover recipe. Thin layers of phyllo sheets with wonderful and easy pumpkin spice and cream cheese filling folded into triangles. These mini pastry triangles are going to become a hit, especially during the fall and pumpkin season!
This phyllo and pumpkin filling recipe is going to rock your world. These pastry triangles are the perfect combination of sweet pumpkin cheesecake filling and crunchy, flaky layers of phyllo dough. It will become a fall favorite, true story.
Pumpkin Spice Filling-
This pumpkin cheesecake filling is so easy to make. All you have to do is beat the cream cheese with sugar until creamy. Add in the pumpkin puree and pumpkin spice seasoning and you have yourself a wonderful fall filling for sweet desserts.
How to Make Pastry Triangles with Pumpkin-
Don’t be intimidated to work with phyllo sheets. This turnover recipe is very delicate and require care but they turn out SO delicious.
- Thaw phyllo sheets, and remove 3 sheets. Keep remaining sheets covered with a towel or plastic wrap (sheets tend to dry quickly). Place one phyllo sheet onto the working surface. Lightly brush with butter, and repeat with the remaining 2 sheets. Using a pizza cutter, cut sheets in half lengthwise, creating two long rectangles.
- Add some filling to the corner of the rectangle (see picture), be sure to leave space around the filling.
- Fold over creating a triangle and press down to seal the edges so the filling won’t ooze out. Then keep folding over and until all of the dough/filling is used.
- Continue with remaining ingredients. Brush tops of turnovers with butter
- Bake 14-16 minutes, or until the turnovers are golden brown.
- Once triangles have cooled, dust with powdered sugar, optional.
Leftovers may be stored in an airtight container in the refrigerator. The turnovers can be reheated as desired.
More Recipes with Pumpkin-
Pumpkin Phyllo Turnover Recipe
Ingredients
- 8 oz phyllo dough, thawed
- 8 oz cream cheese, room temp
- 4 Tbsp unsalted butter, melted
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- powdered sugar, for dusting, optional
Instructions
- Preheat oven to 375°F at step 5. Line a large rimmed baking sheet with parchment paper.
- In a bowl, beat together cream cheese and sugar until creamy. Add pumpkin puree and pumpkin pie spice.
- 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 a working 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 the filling won’t ooze out. Then keep folding over and until all of the dough/filling is used.
- Continue with remaining ingredients. Brush tops of turnovers with butter.
- Bake 14-16 minutes, or until the turnovers are golden brown.
- Cool pastry triangles and dust with powdered sugar.
- Leftovers can be stored in an airtight container in the refrigerator. The turnovers can be reheated if desired.