PastriesAmericanMedium

Holiday Spiced Pumpkin and Pecan Turnovers with Maple Glaze

Name: Holiday Spiced Pumpkin and Pecan Turnovers with Maple Glaze
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 17.3 oz (490 g) frozen puff pastry (2 sheets from a standard 17.3 oz / 490 g box), thawed at room temperature; 1 cup (245 g) pure pumpkin puree (not pumpkin pie filling); ¼ cup (55 g) packed light brown sugar; ¾ cup (90 g) pecans, chopped, toasted and cooled, finely chopped; 1½ tsp (3¾ g) ground cinnamon; ½ tsp (1.2 g) ground nutmeg; ¼ tsp (½ g) ground ginger; ⅛ tsp (¼ g) ground cloves; ¼ tsp (1½ g) fine sea salt; 1 (50 g) large egg, for egg wash; 1 tbsp (15 ml) water, for egg wash; ½ cup (120 ml) pure maple syrup; 2 tbsp (28 g) unsalted butter, at room temperature; 1 cup (100 g) powdered sugar; ½ tsp (2½ ml) pure vanilla extract; 2 tbsp (5 g) ground cinnamon, for topping; 3 tbsp (37 g) granulated sugar, for topping

From the MyKitchenBank Kitchen

Golden, flaky puff pastry turnovers filled with a warm blend of spiced pumpkin puree, toasted pecans, and brown sugar. Finished with a drizzle of maple glaze and a sprinkle of cinnamon sugar, these handheld pastries are perfect for autumn gatherings, brunch, or dessert.

Prep: 25 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 20 min
Makes: 12 turnovers

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Ingredients

12 servings

17⅓ oz (490 g) frozen puff pastry (2 sheets from a standard 17.3 oz / 490 g box), thawed at room temperature
1 cup (245 g) pure pumpkin puree (not pumpkin pie filling)
¼ cup (55 g) packed light brown sugar
¾ cup (90 g) pecans, chopped, toasted and cooled, finely chopped
1½ tsp (3.8 g) ground cinnamon
½ tsp (1.2 g) ground nutmeg
¼ tsp (0.5 g) ground ginger
⅛ tsp (0.3 g) ground cloves
¼ tsp (1.5 g) fine sea salt
1 (50 g) large egg, for egg wash
1 tbsp (15 ml) water, for egg wash
½ cup (120 ml) pure maple syrup
2 tbsp (28 g) unsalted butter, at room temperature
1 cup (100 g) powdered sugar
½ tsp (2.5 ml) pure vanilla extract
2 tbsp (5 g) ground cinnamon, for topping
3 tbsp (37 g) granulated sugar, for topping

Equipment (9)

Two large baking sheets (at least 16×12 inches / 41×30 cm)
Medium saucepan
Parchment paper
Small bowl (for egg wash)
Small bowl (for water)
Fork or dough docker
Knife (sharp, 3–4 inch / 8–10 cm blade)
Measuring spoons and cups
Whisk or fork (for egg wash)

Steps

Before you start

Thaw puff pastry sheets at room temperature for 30–40 minutes (they should be pliable but still cold)
Preheat oven to 400°F (204°C) about 10 minutes before baking
Line two large baking sheets with parchment paper
Have an egg wash and a small bowl of water nearby for sealing turnovers

1
Toast the pecans
- Spread the chopped pecans on a small dry skillet over medium heat.
- Stir frequently for 3–4 minutes until fragrant and lightly browned.
- Pour onto a plate to cool completely.
- Finely chop if needed.
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Ready when: Pecans are golden brown and fragrant
Tip: Do not walk away; pecans burn quickly. Set a timer.
2
Make the pumpkin filling
- In a medium bowl, whisk together 1 cup (245 g) pumpkin puree, 0.25 cup (55 g) brown sugar, cooled pecans, 1.5 tsp (3.75 g) cinnamon, 0.5 tsp (1.2 g) nutmeg, 0.25 tsp (0.5 g) ginger, 0.125 tsp (0.25 g) cloves, and 0.25 tsp (1.5 g) salt.
- Stir until well combined.
- Let rest for 2 minutes.
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Ready when: Mixture is thick, uniform, and fragrant
Tip: The filling will be thick; this is correct. Do not add extra liquid or turnovers will burst.
3
Prepare puff pastry
- If the thawed pastry sheets are still very cold, let them sit on the counter for 2–3 minutes (they should be pliable but still cold and firm).
- Lightly flour a clean work surface.
- Unroll the first pastry sheet and trim it to a 9×9 inch (23×23 cm) square using a sharp knife.
- Repeat with the second sheet.
- Cut each square into four 4.5×4.5 inch (11.5×11.5 cm) squares for a total of 8 pieces.
- Reserve all trimmings.
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Ready when: Pastry is soft enough to fold without cracking, but still cold and firm
Tip: Keep pastry pieces cold. If they warm and become sticky, refrigerate for 5 minutes before continuing.
4
Fill and fold turnovers
- Place 4 pastry squares on one prepared baking sheet.
- Spoon about 2 tablespoons (30 g) of pumpkin filling onto the center of each square, leaving a 0.5 inch (1.3 cm) border.
- In a small bowl, whisk together 1 egg and 1 tbsp (15 ml) water.
- Dip your finger in the egg wash and wet all four edges of the first pastry square.
- Fold the square diagonally in half to form a triangle, pressing the edges firmly to seal.
- Use the tines of a fork to crimp and reinforce the seal.
- Repeat with the remaining pastry squares on the first sheet.
- Arrange the 4 filled turnovers on the second prepared baking sheet, spacing them at least 2 inches (5 cm) apart.
- Chill both sheets in the refrigerator for 15 minutes.
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Ready when: All turnovers are sealed and crimped
Tip: If pastry becomes too warm while you work, refrigerate for 5 minutes. Cold pastry puffs better and is easier to seal.
5
Brush and bake turnoversOven 400°F / 205°C
- Remove turnovers from the refrigerator.
- Brush the top of each turnover with a thin, even coat of remaining egg wash (you may have a little left over).
- Place both baking sheets in a preheated 400°F (204°C) oven.
- Bake for 22–25 minutes until the pastry is deep golden brown and puffed.
- The turnovers should sound slightly crispy when tapped.
- Rotate the baking sheets halfway through (at the 12–13 minute mark) for even browning.
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Ready when: Pastry is deep golden brown, puffed, and sounds crispy when tapped
Tip: If turnovers are browning too fast, tent them loosely with foil. The egg wash creates a glossy, golden finish.
6
Make the maple glaze
- While turnovers bake, pour 0.5 cup (120 ml) maple syrup into a small saucepan over medium heat.
- Bring to a gentle simmer and let bubble for 2 minutes.
- Remove from heat and whisk in 2 tbsp (28 g) butter and 0.5 tsp (2.5 ml) vanilla until smooth.
- Slowly whisk in 1 cup (100 g) powdered sugar until the glaze is smooth and pourable but not too thin.
- If it seems too thick, whisk in a few drops of water; if too thin, whisk in a little more powdered sugar.
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Ready when: Glaze is smooth, glossy, and falls slowly from a whisk
Tip: Work quickly; the glaze thickens as it cools. If it becomes too thick, gently reheat it for a few seconds.
7
Cool and glaze turnovers
- Transfer baked turnovers from the baking sheets to a wire cooling rack or clean counter surface using a spatula.
- Let cool for 5 minutes (they will be very hot).
- Drizzle the warm maple glaze over the top of each turnover, allowing it to pool slightly on the pastry.
- Let the glaze set for 2–3 minutes.
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Ready when: Glaze has set to a light, sticky finish on the warm pastry
Tip: Glaze while turnovers are still warm so it adheres and drips naturally. Do not glaze cold turnovers.
8
Add cinnamon-sugar topping
- In a small bowl, mix 2 tbsp (5 g) cinnamon with 3 tbsp (37 g) granulated sugar.
- While the glaze is still slightly tacky, sprinkle the cinnamon-sugar mixture evenly over each turnover, pressing gently so it adheres.
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Ready when: Cinnamon sugar is evenly distributed and adheres to the glaze
Tip: Apply the topping while glaze is still sticky; it will not stick to completely cooled glaze. Work quickly.
9
Cool completely and serve
- Allow turnovers to cool for at least 10 minutes before serving.
- The glaze will continue to set as they cool, creating a light candy-like coating.
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Ready when: Pastry is set and no longer steaming; glaze is firm to the touch
Tip: Turnovers are best eaten the same day but remain edible for up to 2 days if stored properly.

Good to know

Tips

For neat, uniform turnovers, use a ruler when cutting pastry into 4.5×4.5 inch squares. A pastry wheel or bench scraper keeps edges clean.
Toast pecans in a dry skillet rather than using pre-toasted nuts; you control the browning and they taste fresher. Store extras in the freezer for up to 3 months.
If you do not have parchment paper, lightly butter the baking sheets; parchment prevents sticking and burning on the bottom.
Egg wash creates the beautiful golden sheen and helps the cinnamon-sugar stick. Use it generously but not so thickly that it pools on the pastry.

Make ahead

Prepare the pumpkin filling up to 2 days ahead and store in an airtight container in the refrigerator. Assemble and chill filled turnovers up to 4 hours ahead (keep them in the refrigerator); bake them directly from the cold state, adding 2–3 minutes to the bake time if needed.

Storage & reheating

Room temperature (uncovered, on a plate): up to 2 days. Refrigerator (in an airtight container, with parchment between layers): up to 4 days. Freezer (wrapped individually in plastic wrap, then in a freezer bag): up to 2 months. To reheat from room temperature, warm gently in a 300°F (149°C) oven for 5–7 minutes until the pastry is warm and crispy again. Do not microwave, as the pastry will become tough and soggy.

Substitutions

pecans, chopped → toasted walnuts or candied pecans. Walnuts provide a similar earthy flavor; candied pecans add extra sweetness. Use the same amount.
pure maple syrup → honey or brown sugar syrup. Honey gives a lighter flavor; dissolve 3 tbsp brown sugar in 3 tbsp water over low heat for a brown sugar syrup. Adjust sweetness to taste.
frozen puff pastry (2 sheets from a standard 17.3 oz / 490 g box) → phyllo dough (thawed) or empanada dough. Phyllo dough will be more delicate and require a slightly lower bake temperature (375°F / 190°C). Empanada dough will yield sturdier turnovers.
pure pumpkin puree (not pumpkin pie filling) → roasted butternut squash puree (same amount). Butternut squash provides a similar texture and sweet flavor with a slightly nuttier note. Use puree of the same consistency.