Food on the Hill: Pumpkin Turnovers

This Week’s Recipe:
Pumpkin Turnovers
Photo by Sue York/


1 box of puff pastry, thawed and both sheets sliced into quarters
4 oz. of pumpkin pie filling
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons cream
¼ cup honey
1 egg
4-5 tablespoons of sugar-in-the-raw


Pre-heat oven to 400 degrees. Unfold each sheet of puff pastry and pinch together any tears. Cut each sheet into 4 pieces. In a small bowl, mix egg well and “paint” it on edge of the pieces. In another small bowl mix together pie filling, spices, cream and honey.

Photo by Sue York/

Place about 2 tablespoons of the mix diagonal on the dough. Make sure you don’t come close to the edges. Flip one of the clean corners over the mix and press the edges together. If you are getting a lot of the filling coming out the edges, you have too much filling. Take the tines of a fork and press it along the two edges you put together, it will help seal it.

Photo by Sue York/

Transfer the turnovers to a baking pan that has been sprayed with vegetable spray. “Paint” each turnover with egg wash and sprinkle with a good amount of the sugar-in-the-raw. Bake for 18-22 minutes until golden brown, cool slightly.

Photo by Sue York/

Pumpkin Turnovers

Photo by Sue York/
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