I can’t wait for Thanksgiving! We had a great Thanksgiving last year in New Hampshire with my sister but this year we’re having a huge dinner with about 15 members of my family in Knoxville. I’m in charge of desserts of course
I have big ambitions. I planned four desserts and if I can make at least two of them it will be a success. I like to make one Christmas themed dessert since right after Thanksgiving is a great time to put up the Christmas tree (and Santa is always the last float in the Macy’s Thanksgiving day parade).
I made homemade pop tarts last year so I thought it would be fun to make something a little different. I used the pumpkin pop tart recipe from Half Baked Harvest and made turnovers instead. The middle is stuffed with a pumpkin pie filling swirled with Nutella. I overfilled my turnovers because an oozing pastry is always way better than one without enough filling!
These are best eaten the day they are made. Perfect breakfast for Thanksgiving morning.
1 sheet frozen puff pastry, thawed
1/2 cup pumpkin puree
2 tbs brown sugar
1 tsp pumpkin pie spice
1/2 cup nutella
1 egg, beaten for pastry wash
1/2 cup powdered sugar
1 pinch of cinnamon
2-3 tbs milk
- Preheat the oven to 400 F and line a baking tray with parchment paper.
- In a medium bowl mix together the pumpkin, egg, sugar and spice. In a small microwave bowl melt the nutella for about 30 seconds.
- Cut the puff pastry sheet into 4 equal squares. Place 1-2 tablespoons of filling in the center of each square. Drizzle with the melted nutella.
- Fold one corner of the pastry across to make a triangle. Press the edges of the pastry together with a fork. Brush the tops of the pastry with the beaten egg and bake for 20-25 minutes until puffed and golden brown.
- Make the icing. Mix the sugar and cinnamon together with the milk one tablespoon at a time until a drizzle consistency forms.
- Serve while warm.
adapted from Half Baked Harvest