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pastry recipes, fall pastries, fall desserts, pecans, honey nut topping, caramelized pecans, fall puff pastry, pumpkin pastry, pumpkin, pecans, brie, honey

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.