These are perfect for fall!
These turnovers come together so easily and only require a few minutes of prep time. They are great for breakfast or just as a sweet treat!
They remind of the pumpkin pies McDonald’s release around fall time. Since I have been vegan I haven’t had one and these are definitely reminiscent of them. My favorite way to have these is with a cup of coffee in the morning. These will soon become your go to breakfast this fall!
Time: 20-30 minutes
Yeild: 12 pastries
Ingredients:
1 can pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon vanilla extract
1/4 cup coconut sugar
1/4 cup maple syrup
2 sheets vegan puff pastry
Optional: plant milk
Instructions:
Combine pumpkin puree, cinnamon, ginger, allspice, nutmeg, vanilla, coconut sugar, and maple syrup.
Stir until combined.
Divide puff pastry sheets into 4 inch by 4 inch squares. (Using 2 sheets you will end up with 12 total)
Place pumpkin mixture into the middle of each puff pastry square, leave enough room to fold in half.
Fold pastry in half diagonally and crimp the edges with a fork.
Cut 3 vent holes in the top of pastries.
Optional: brush the top of pastries with plant milk.
Bake on a parchment lined baking sheet at 400 until golden brown. (About 15-20 minutes)
Notes: Spices can be substituted for 1 1/2 tablespoons of pumpkin pie spice.
Notes: Pie crust or filo dough could be substituted for puff pastry.
