Pumpkin Turnovers

• FOR THE DOUGH:
• 2 whole 12x12" Sheets Of Puff Pastry Dough
• 1 whole Egg
• 1 Tablespoon Water
• FOR THE FILLING:
• 1 cup Pumpkin Puree
• 5 Tablespoons Sugar
• 1/8 teaspoons Kosher Salt
• 1/2 teaspoons Each Cinnamon And Nutmeg
• 1/4 teaspoons Ground Cloves
• 1/8 teaspoons Ground Ginger
• 1 whole Egg
• 2 Tablespoons Milk
• FOR THE ICING:
• 1 Tablespoon Butter, Softened
• 1 ounce, weight Cream Cheese
• 1 Tablespoon Milk
• 1/2 cups Powdered Sugar

1. Unwrap and place frozen pastry sheets on the counter to thaw.
2. Combine all of the filling ingredients in a bowl and whisk until smooth, set aside.
3. Unfold thawed pastry dough and cut into fourths. Transfer squares to a lined baking sheet.
4. For the dough, beat egg and water together to make an egg wash and brush the outside edges of each pastry square with egg.
5. Place 2-3 tablespoons of filling in the middle of each square and carefully fold over. Using the tines of a fork, crimp the edges closed. Brush the remaining egg wash over the tops of each pastry pocket.
6. Bake at 400u0b0F for about 20 minutes. The tops should be golden and the pastry well puffed. Remove from oven and cool completely.
7. Combine all of the ingredients for the icing and stir until smooth. Drizzle over the cooled turnovers.

pastry, egg, water, filling, pumpkin puree, sugar, kosher salt, cinnamon, ubc, ground ginger, egg, milk, butter, cream cheese, milk, powdered sugar

Taken from tastykitchen.com/recipes/desserts/pumpkin-turnovers/ (may not work)