Home Recipes Desserts
Valentina's Corner
- October 6, 2017
- 26 comments
- Recipe
Such a simple dessert recipe for pumpkin phyllo turnover recipe. Thin layers of phyllo sheets with wonderful and easy pumpkin spice and cream cheese filling folded into triangles. These mini pastry triangles are going to become a hit, especially during the fall and pumpkin season!
This phyllo and pumpkin filling recipe is going to rock your world. These pastry triangles are the perfect combination of sweet pumpkin cheesecake filling and crunchy, flaky layers of phyllo dough. It will become a fall favorite, true story.
Pumpkin Spice Filling-
This pumpkin cheesecake filling is so easy to make. All you have to do is beat the cream cheese with sugar until creamy. Add in the pumpkin puree and pumpkin spice seasoning and you have yourself a wonderful fall filling for sweet desserts.
How to Make Pastry Triangles with Pumpkin-
Don’t be intimidated to work with phyllo sheets. This turnover recipe is very delicate and require care but they turn out SO delicious.
- Thaw phyllo sheets,and remove 3 sheets. Keep remaining sheets covered with a towel or plastic wrap (sheets tend to dry quickly). Place one phyllo sheet onto the workingsurface. Lightly brush with butter, and repeat with the remaining 2 sheets. Using a pizza cutter, cut sheets in half lengthwise, creating two long rectangles.
- Add some filling to the corner of the rectangle (see picture), be sure to leave space around the filling.
- Fold over creating a triangle and press down to seal the edges so thefilling won’t ooze out. Then keep folding over and until all of the dough/filling is used.
- Continue with remaining ingredients. Brush tops of turnovers with butter
- Bake 14-16 minutes, or until the turnovers are golden brown.
- Once triangles have cooled, dust with powdered sugar, optional.
Leftovers may be stored in an airtight containerin the refrigerator. The turnovers can be reheated as desired.
More Recipes with Pumpkin-
- Pumpkin Bundt Cake
- Cream Puffs
- Banana Carrot Bread
- Pumpkin Bread Recipe
Pumpkin Phyllo Turnover Recipe
Author: Valentina
5 from 2 votes
Thing layers of phyllo sheets with a cream cheese pumpkin filling, wonderful Pumpkin Phyllo Turnovers.
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
0 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 servings
Ingredients
- 8 oz phyllo dough, thawed
- 8 oz cream cheese, room temp
- 4 Tbsp unsalted butter, melted
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- powdered sugar, for dusting, optional
Instructions
Preheat oven to 375°F at step 5. Line a large rimmed baking sheet with parchment paper.
In a bowl, beat together cream cheese and sugar until creamy. Add pumpkin puree and pumpkin pie spice.
Unwrap and unroll the phyllo dough. Remove 3 sheets. Keep remaining sheets covered with a towel or plastic wrap (sheets tend to dry quickly). Place one phyllo sheet onto a working surface. Lightly brush with butter. Repeat with remaining 2 sheets. Using a pizza cutter, cut sheets in half long way, creating two long rectangles.
Add some filling to the corner end of the rectangle (see picture), be sure to leave space around the filling. Fold over creating a triangle and press down to close edges so the filling won’t ooze out. Then keep folding over and until all of the dough/filling is used.
Continue with remaining ingredients. Brush tops of turnovers with butter.
Bake 14-16 minutes, or until the turnovers are golden brown.
Cool pastry triangles and dust with powderedsugar.
Leftovers can be stored in an airtight container in the refrigerator. The turnovers can be reheated if desired.
Nutrition
161kcal Calories32g Carbs2g Protein2g Fat173mg Sodium57mg Potassium1g Fiber13g Sugar2385IU Vitamin A0.7mg Vitamin C9mg Calcium1.4mg Iron
- Full Nutrition Label
Nutrition Facts
Pumpkin Phyllo Turnover Recipe
Amount Per Serving
Calories 161Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 173mg8%
Potassium 57mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 2385IU48%
Vitamin C 0.7mg1%
Calcium 9mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Dessert
Cuisine: American
Did you make this recipe?
Tag @valentinascorner on Instagram and use hashtag #valentinascorner
Leave a comment
26 comments
- Natalie
hello… can these be frozen after they have been baked?
- Reply
- Valentina’s Corner
We do not recommend freezing them once baked. You can however freeze them before you bake them.
- Reply
- Jo
I’m not understanding – am I to stack the three sheets of phyllo on top of each other then cut in half and fill? Or am I to use a single sheet cut in half, fill, and repeat with each sheet (making a total of six strips to fill, fold and bake? Sorry to be so dense. Is this enough filling for the whole box of phyllo? Thank you.
- Reply
- Valentina’s Corner
I apologize for the confusion. So you take the first sheet, apply butter, take the second and apply butter and then the third and brush butter. Then cut the three sheets together in half lenghtwise (vertical) so you will have two strips from 3 sheets. Now fill at the corner and wrap the filling into triangles. I hope that helped.
- Reply
- jessica
Hi Valentina! I asked you about a recipe for sweet buns with cream cheese and pumpkin filling ( you had this recipe before on your blog), but that comment wasn’t posted. Do you think you can share this recipe? Thank you!
- Reply
- Valentina’s Corner
Hi, Jessica. This is a recipe we removed from the site when we were cleaning it out – I’ll email you the recipe. 🙂
- Reply
- Liv
Delicious! A couple of my early ones did leak filling as I hadn’t figured out the folding/sealing, but leaving a finger’s width of phyllo around every edge of the triangles as you fold does the trick (and pressing the edges closed in between each fold). I did end up using 2x the listed amount of butter to make them.
- Reply
- Valentina’s Corner
Liv, I’m so glad you enjoyed the pumpkin phyllo turnovers.
- Reply
- Valerie a Arnett
I just made your great pumpkin turnovers.
After making several with the little dollop of the pumpkin cream, I decided to ‘smear’ a good tbs of the cream on the phyllo strips because I love pumpkin.
This second batch are fabulous!!!
- Reply
- Valentina’s Corner
Valerie, thank you for trying our pumpkin turnovers! So glad you enjoyed our recipe!
- Reply
More Comments
