Pumpkin Turnover
Active Time: 20 minutes
Total Time: 45 minutes
Servings:
8 servings
- Roul’Pat
- Fluted Tart Mold
- Perforated Baking Sheet
- Signature Spatula
- Mini Whisk
- Stainless Mixing
- Mini Spatula
- Eco Chopp
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Ingredients
- 1 Puff Pastry (we used the Jus-Rol brand)
- 1 egg
- ¾ cup 100% pure pumpkin
- ¼ cup of light brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 2 tablespoons of pumpkin pie spice
- 1 quarter cup of chocolate morsels dark or light
- 1 quarter cup of pecans
- Half block of cream cheese
Garnish:
- Quarter cup of sugar to ½ teaspoon of cinnamon
Instructions
- Preheat oven to 425 °F.
- Roll out dough on Roul’Pat into a circle using a rolling pin.
- Place Fluted Tart Mold facing down on top of the dough. Place Perforated Baking Sheet facing down over the mold and with one hand under the Roul’Pat and another over the baking sheet, flip over so the dough will set over the mold.
- Remove Roul’Pat carefully and adjust the dough to the bottom of the mold using your fingers. Cut or fold in the extra edges.
- Using your Mini Whisk, beat egg and brush over dough. Save the remaining to use later.
- Bake pastry for 8 minutes, until golden brown. Wait for it to cool for 4 minutes.
- In the Stainless Mixing Bowl combine all other ingredients besides chocolate and pecans and pour over pastry completely.
- Add chocolate spreading around mixture. Chop pecans using the Eco-Chop giving three pulls and power over mixture as well.
- Using Signature Spatula flip one side of the dough to connect to the other end making a halfmoon.
- Brush the remaining egg and bake for another 15 minutes. Pour mixture of sugar and cinnamon over the top as much as you would like.
- Let it cool and serve!
Enjoy cooking from our bon COOK kitchen to yours!
