Pumpkin Phyllo Turnovers

Such a simple dessert recipe for Pumpkin Phyllo Turnovers. Thin layers of phyllo sheets with a 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!

Pumpkin phyllo turnovers on a platter with powdered sugar and a icing drizzle.

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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 phyllo turnovers on a platter with powdered sugar and a icing drizzle.

How to make cream cheese 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.

The cream cheese and pumpkin filling for the filo dough for these pumpkin phyllo turnovers.

How to make Pastry Triangles with Phyllo Dough-

Don’t be intimidated to work with phyllo sheets. They are very delicate and require care but turn out SO delicious.

  • Thaw phyllo sheets, 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, repeat with 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.

How to make this pumpkin phyllo turnovers recipe.

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

Other great pumpkin recipes to enjoy; Pumpkin Cheesecake Buns, Pumpkin Bundt Cake, or the Pumpkin Cream Puffs.

Print Recipe
5 from 1 vote

Pumpkin Phyllo Turnovers

Thing layers of phyllo sheets with a cream cheese pumpkin filling, wonderful Pumpkin Phyllo Turnovers. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Phyllo Turnovers
Servings: 8 servings
Calories: 161kcal

Ingredients

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.
Nutrition Facts
Pumpkin Phyllo Turnovers
Amount Per Serving
Calories 161 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 173mg8%
Potassium 57mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 2385IU48%
Vitamin C 0.7mg1%
Calcium 9mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Show 16 Comments
  • Janessa Gallegos 10/20/2019, 10:44 pm Link Reply

    Erinn, I’m so sorry that happened. I was worried when I tried them after reading. But then realized possibly it was just the way you folded them as they fold and fold and end up resealing again and again each time you fold. Try again sweet lady! You got this!

    • Valentina's Corner 10/21/2019, 1:27 pm Link Reply

      Thanks, Janessa. I agree, it may be in the folding. 🙂

  • Janessa Gallegos 10/20/2019, 10:41 pm Link Reply

    Wow! So delicious!!! I did two different versions, 1 like above (needs a bit more sugar, but I measured mine odd). 2nd set….I sprinkled brown sugar on the 2nd and the 3rd layer….soooo delicious!!! However, my fave was the original because of the flaky layers. I might add 1/4 brown sugar in addition to the white sugar to the mixture. Thanks so much! A new family fave!!!!

    • Valentina's Corner 10/21/2019, 1:29 pm Link Reply

      Janessa, I’m so glad you enjoyed the turnovers.. If you like your dessert really sweet, then the indicated amount may not be enough.

  • Erinn Bee 10/11/2019, 4:42 pm Link Reply

    I don’t know what the secret to keeping these from exploding is, but I sure wish I knew. They’ll probably be delicious, I just wish the filling were still inside the phyllo dough. I even tried using twice as much phyllo as recommended, and they still leaked everywhere.

    • Valentina's Corner 10/15/2019, 10:58 am Link Reply

      Oh no, Erinn!!! Are you such you are twisting the phyllo dough and you are making the squares? There’s really no way for it to leak if you close it tightly? Bummer, I wish I knew how to help troubleshoot, but I’ve never had that problem.

  • Malinda 10/13/2017, 3:17 pm Link Reply

    I absolutely love how light and flaky these look!! I need to try these out right away!!

    • admin 10/13/2017, 11:48 pm Link Reply

      Thank you, Malinda. Have a blessed weekend.

  • Melissa Howell 10/12/2017, 8:08 pm Link Reply

    These sound absolutely scrumptious! I would love to bite into one right now!

    • admin 10/12/2017, 11:09 pm Link Reply

      Thank you, Melissa. 🙂 They sure are scrumptious.

  • Julie Evink 10/12/2017, 3:45 pm Link Reply

    Yay for pumpkin! I love how flakey these are!

    • admin 10/12/2017, 11:11 pm Link Reply

      Thanks, Julie. I know, those flakey layers got me all happy.. =)

  • Danielle Green 10/12/2017, 10:06 am Link Reply

    Light, flaky and full of pumpkin deliciousness! Can’t wait to try these!

    • admin 10/12/2017, 11:10 pm Link Reply

      Danielle,
      Ye, you pretty much described the turnovers in a nutshell. SO GOOD!

  • Nina 10/06/2017, 7:34 pm Link Reply

    Wow looks so delicious!!! Please make more pumpkin recipes!?

    • admin 10/06/2017, 10:45 pm Link Reply

      Oh, Nina. Just wait until you try these. My new favorite fall dessert. Made them twice this week they are so good. Next week I am posting a new recipe for pumpkin cheesecake buns – hold me back. 🙂 Enjoy..

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