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A plate with Phyllo dough turnover. Behind another plate with four turnovers and pieces of walnuts on a plate. The plate is sitting on a cutting board partially covered with yellow napkin. Small whole pumpkin on the back.

EASY PUMPKIN TURNOVERS RECIPE MADE WITH PHYLLO DOUGH

3.50
AuthorMilena M
Easy-Peasy Pumpkin Turnovers! Perfect fall recipe, breakfast or snack.
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Prep Time10 minutes
Cook Time13 minutes
Servings7 Turnovers

Ingredients
  

  • 550 g Shredded Fresh Pumpkin or Pumpkin puree, 3¼ cup shredded. 15oz(about 2 cups) puree
  • 50 g Walnuts, chopped, 1/2 cup
  • 100 g Muscovado sugar, 1/2 cup(packed), or dark brown sugar
  • 1 t Cinnamon
  • 1/8 t Nutmeg
  • 50 g Butter
  • Phyllo/Filo dough sheets

Instructions

  1. Note: If using fresh pumpkin, cut it into pieces, take the skin off and the seeds out, and grate it. Set aside.
    If using pumpkin puree you will skip the step above, although if you are making homemade puree, you will do the steps above, except instead of grating it you will roast the pieces in the oven until soft and then mash them into a consistency of puree.
  2. Add butter to a saucepan and cook until brown. Stir occasionally.
  3. Chop the walnuts. Add them to the grated pumpkin together with the cinnamon, nutmeg, and sugar. Mix well.
  4. Preheat the oven to 350F(180C).
  5. Lay the Phyllo sheets flat. Spread the brown butter lengthwise over half of the sheet using a pastry brush. Fold the other side over, brush again, and add about 2 tbsp of the filling to the bottom corner. Take the corner with the filling and flip it over the other side creating a triangle. Then one more time to the other side until you reach the top(see photos for reference).
  6. Arrange the turnovers on a baking tray lined with parchment paper. Brush them with the brown butter on top and bake for about 13-15 minutes or until golden brown.
  7. Let them cool a bit and enjoy! They are great even the next day if they last that long ;)