Pumpkin Phyllo Turnover Recipe
Thing layers of phyllo sheets with a cream cheese pumpkin filling, wonderful Pumpkin Phyllo Turnovers.
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.