Brie & Pumpkin Turnovers (Puff Pastry)

I’m getting started early with all the pumpkin stuff … because quite frankly pumpkin flavored anything is so darn good!! Nothing screams fall, holidays and festivities more than pumpkin this time of the year.

One of my favorite entertaining appetizers is anything with brie and puff pastry sheets. It is easy AF and always makes you look like you really tried hard. But did you?? Nope, it was easy, simple and quick. Which is my type of appetizer.

I was at Trader Joe’s and in all my pumpkin wonderland glory, I picked up a jar of pumpkin sauce. I decided to experiment with it and combined it with some brie and make some turnovers! I also took it a step further and topped the turnovers with a pecan honey nut topping.

This pecan nut topping was quick and I mean 10 minutes max. So while your puffs are in the oven, get out your pan and pecans and get to work. The topping cooks quicker than the pastry, so you might as well make the topping! Of course – you don’t have to, these puff pastries are just as good on their own.

Some things: I used a pumpkin sauce I found at Trader Joe’s, feel free to use any type of pumpkin sauce or pumpkin puree. If you are using pumpkin puree, just sprinkle on a bit of brown sugar, cinnamon or whatever you prefer and then add to puff pastry.

Pumpkin & Brie Turnovers (Puff Pastry)

Ingredients

• 1 package Puff Pastry Sheets you will be using 1 sheet from the package
• 1 jar Pumpkin Spread I used Trader Joe’s
• 1 wheel/ package Brie of choice
• 1 egg for egg wash, whisked with a splash of water

For Pecan Honey Nut Topping

• 1 cup pecans
• 3 tbsps honey
• 1/2 tsp pumpkin pie seasoning
• 1 tbsp sugar granulated

Instructions

1. Preheat oven to 350F.

2. Unwrap puff pastry dough and lightly roll it out. Then cut into 9 squares (9 squares per sheet). Place about a half a tablespoon of the pumpkin spread in the middle of each square. Then place a 1-2 inch cube of Brie on top of the spread. (make sure to get the rind off of the Brie). Brush the edges of the squares with your egg wash and then fold over. Using a fork pinch the edges together. Lightly brush the top of the pastries with the egg wash.

3. Place on a baking sheet and bake for 12-15 minutes or until golden brown.
4. While turnovers are baking, make the honey nut topping. In a saucepan, add in pecans. Allow pecans to toast for about 3-5 minutes on medium heat. Be careful, pecans will burn quickly. Add in 3 tbsps of honey, pumpkin pie spice and mix. Once pecans are roasted, remove from heat and sprinkle on the sugar.

5. Once turnovers are ready, serve on a plate and top with the honey nut topping.