Pumpkin Turnovers
We were inspired by classic pumpkin pie to create these phyllo turnovers filled with pumpkin purée, honey and spices. The sheets of phyllo pastry are basted with brown butter, which makes these heavenly little pockets as crispy under your teeth as autumn leaves under your feet.
Ingredients · Servings 12
- 1 cup (250 ml) unsweetened pumpkin purée
- 1 egg
- 1/3 cup (75 ml) honey
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (115 g) unsalted butter
- 1 pinch salt
- 6 sheets frozen phyllo pastry, thawed
- 3 tbsp pumpkin seeds, chopped
- 1 tbsp sugar
Method · 1 h 5 min
- In a bowl, whisk together all of the ingredients.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a small pot over medium heat, melt the butter. Cook the butter until starting to brown and no longer foaming. It will turn a nutty brown colour. Quickly pour into a sieve set over a bowl. Add a pinch of salt.
- On a work surface, using a pastry brush, cover 2 sheets of phyllo with brown butter, stacking them on top of each other. Cut the sheets into four long strips.
- Place 2 tbsp (30 ml) of the pumpkin filling at the end of one strip of phyllo. Fold the phyllo up into a small triangle. Continue folding the triangle of phyllo over itself several times to form a turnover. Place on the baking sheet. Repeat this process with the remaining strips of phyllo, then with the remaining sheets of phyllo, brown butter and pumpkin filling.
- Brush the tops of the turnovers with brown butter.
- In a small bowl, combine the pumpkin seeds and sugar. Sprinkle over the turnovers.
- Bake for 25 minutes or until the turnovers are golden. Let cool before serving. Although they are best enjoyed the same day they are made, the turnovers will keep for 2 days in an airtight container at room temperature.
- Vegetarian
- Nut-free
- Lactose-free
