EASY PUMPKIN TURNOVERS
These turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't.
Provided by SaraSunshine
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
- Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
- Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
- Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 16.5 g, Fat 10.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 100.5 mg, Sugar 3.6 g
CHEESY PUMPKIN PUFFS
Provided by Maneet Chauhan
Time 1h10m
Yield 12 puffs
Number Of Ingredients 13
Steps:
- Start by making the filling: Heat the olive oil in a large skillet over medium-high heat, then add the red onion and cook until almost tender and translucent, about 4 minutes. Add the grated pumpkin, cilantro, ginger, garam masala and a pinch of salt and continue to cook until the pumpkin is softened, about 2 minutes. Transfer the mixture to a large bowl; let cool completely.
- Stir the Swiss, American and cheddar cheeses into the pumpkin mixture; season with salt.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface. Cut out 24 pumpkins with a 4-inch cutter; arrange half on the prepared baking sheet. If desired, cut out jack-o?-lantern faces from the remaining pumpkins using a paring knife. Heap 2 tablespoons of the filling in the center of each pumpkin on the baking sheet and brush the egg wash around the edges of each. Put the remaining puff pastry pumpkins on top. Seal the edges with a fork, then brush with more egg wash. Bake until golden and puffed, 20 to 25 minutes.
BUTTERSCOTCH PUMPKIN PUFFS
Yummy things come in these little pudding-rich "packages." The puffs can be made and frozen in advance, then filled before serving for a time-saving dessert. -Michelle Smith, Running Springs, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine pudding mix, milk and spices; beat on medium speed for 30 seconds. Blend in pumpkin and whipped topping if desired. Refrigerate for 1 hour or overnight., In a medium saucepan, combine water, butter and salt; bring to a boil. Reduce heat to low; add flour all at once and stir until a smooth ball forms. Remove from the heat; add eggs, one at a time, beating well after each addition with an electric mixer. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Remove from the oven; turn oven off. Cut a slit halfway through each puff and return to the oven for 30 minutes with the oven door open. Cool on a wire rack. Just before serving, spoon about 1 tablespoon filling into each puff. Dust with confectioners' sugar and drizzle with melted chocolate.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
SAVORY PUMPKIN PUFFS
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 18 to 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.
- Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
- Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
- With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.
PUMPKIN PUFF
Something different to make with pumpkin. Goes well with grilled chops or sausages. This recipe was given to me by our next door neighbour Maewyn when I was about 10yrs old and learning to cook different foods:) I could always be found in her kitchen when not in ours:)
Provided by Jen T
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Boil pumpkin in salted water til tender.
- Drain and mash.
- Add egg yolks and mix in well.
- Whip egg whites until soft peaks form then fold in carefully.
- Put mix into greased ovenware dish and bake at 350deg for 20-25minutes.
- Variations: Add some finely chopped onion before baking.
- Add some chopped parsley and grated cheese.
- Add some diced cooked bacon.
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