Pumpkin Turnovers

I made these on a whim several weeks ago. With a hankering for pumpkin that just wouldn't go away and half a package of puff pastry in the freezer, I knew my calling for the evening.

And it really doesn't get any easier that this. Of course you could make it a bit more invasive by making your own puff pastry and making your own pumpkin puree, but for all intents and purposes, these did me just fine!

Pumpkin Turnovers

2 sheets frozen puff pastry, thawed
1 cup pumpkin puree
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon cardamom
1 egg
cinnamon and sugar for dusting

Preheat the oven to 350 degrees F. Spray 2 baking sheets with cooking spray.

In a small bowl, combine the pumpkin, brown sugar and spices.

Roll out the puff pastry sheets into a rectangle about 12 by 12 inches. Cut into 4-inch squares.

Spoon pumpkin mixture onto the center of one square, top with another square and seal the edges with a fork. Repeat with all squares.

Place sqaures on the baking sheets. Lightly beat the egg and brush over the top of each pastry. Lightly sprinkle cinnamon and sugar over.

Bake at 350 for 10-15 minutes, or until golden brown. Allow to cool on pan for 5 minutes before removing to wire rack to cool completely.