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Pumpkin cream cheese turnover
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Easy Pumpkin Cream Cheese Popovers

 These easy Pumpkin Cream Cheese Popovers make great breakfast or an easy dessert recipe. 
Course Dessert
Cuisine American
Keyword Pumpkin, snack
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 557kcal
Author Candi Elm

Ingredients

  • 1 Box 2 Sheets Frozen Puff Pastry 2 sheets thawed
  • 1/2 Cup Pumpkin Puree, not pie filling
  • 4 oz Cream Cheese Softened
  • 1/3 Cup Powdered Sugar
  • 1/2 ts pumpkin pie spice
  • DRIZZLE
  • 2 oz cream cheese softened
  • 2 tsp milk
  • 3 TB powdered sugar

Instructions

  • Place thawed puff pastry on cookie sheet. Use a sharp knife to cut pastry into 4 even squares. Repeat for 2nd sheet.
  • Combine pumpkin, cream cheese, sugar and spice in a mixer.
  • Place a large spoonful of filling on each pastry square, putting the filling in between the center and one corner.
  • Brush the edges with water, then fold into a triangle, pressing edges together and seal with a fork.
  • Bake on a baking sheet at 400 degrees for 18 mins, until brown.
  • Meanwhile, combine the drizzle ingredients in a small bowl. Place in a piping bag or baggie and cut a hole in the tip.
  • Drizzle popovers with cream cheese mixture.

Nutrition

Serving: 1g | Calories: 557kcal | Carbohydrates: 48g | Protein: 7g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 47mg | Sodium: 292mg | Potassium: 159mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5335IU | Vitamin C: 1.3mg | Calcium: 59mg | Iron: 2.2mg