Pumpkin turnovers
Preparation - 30 min.
Cooking -
Ingredients
Serves 4 to 6
- 1 package store-bought puff pastry
- 500 g pumpkin flesh, cut in small cubes
- 60 mL (4 tablespoons) cream cheese
- 15 mL (1 tablespoon) sugar
- 7 mL (½ tablespoon) ground ginger
- 7 mL (½ tablespoon) ground cinnamon
- 1 Nielsen-Massey Madagascar vanilla pod, seeds scraped
- 2 drops Nielsen-Massey orange blossom water
- 1 knob of unsalted butter
- 50 g chopped pumpkin seeds
- 1 beaten egg
Preparation
- Preheat the oven to 180°C (350°F).
- Heat the butter in a saucepan and cook the pumpkin cubes until they are soft.
- In a bowl, combine the cream cheese, the sugar, the spices, the vanilla and the orange blossom water, then add the cooked pumpkin.
- Blend with a stick blender until smooth.
- Roll out the puff pastry with a rolling pin. Using a glass or a cookie cutter, cut out turnover of various shapes (the shape does not matter very much).
- This step can be done with children as a fun activity.
- Stuff the turnovers with the pumpkin filling.
- Carefully close the edges of each turnover, using a bit of water and a fork: seal the edges with a drop of water, then press down gently with the fork.
- Place all the turnovers on a baking sheet and brush the tops with beaten egg. Sprinkle with chopped pumpkin seeds and bake for 25 minutes.
- Enjoy hot or cold.
