Pumpkin Spice Turnovers

Any kind of turnover is God's gift to this earth.

These Pumpkin Spice Turnovers are right up there at the top!

This post is NOT sponsored by Alouette, I just happen to love their cheese.

As I sit here and write out this post in my quiet house while all the kids are furiously learning at school I have these darn turnovers staring me in the face.

It is a BIG problem.

I had one.  Devoured one, really.  I then had thoughts about hoarding the remaining seven in the back of the freezer and not sharing a bit of any of them to my family.  I regretting this thought quickly because we teach our kids that sneaking is virtually lying....and I don't want to be a liar.

But you see I'm still typing and staring and typing and staring and I have not come up with a solution.  

Forever ago I made my Cherry Cheese Turnovers and was changed permanently.  Heck cherries are even on the lower end of my favorite fruit list and I still typed and stared and typed and stared and contemplated hoarding them in the freezer.

Since that day I have debated making turnovers often, but alas I HAVE CONTROL.

Until yesterday.

You see I have fallen in love with Alouette spreadable cheese.  I get it at ALDI {it's the cheapest there} and they have about one million different varieties.  And with any great company they come out with these seasonal varieties that just PULL ME IN EVERYTIME.

If you follow me on Instagram then last Friday you saw me showcase this pumpkin spice flavor, plus a much anticipated caramel apple. 

I'll be honest, I didn't have any concrete plans for buying these two flavors of spreadable cheese {other than spreading it on a cracker} but I bought them anyway!

And then my thoughts turned to TURNOVERS.

Turnovers are very Fall-ish don't you think?  They are comforting and remind me of chilly days with the leaves falling and a cup of hot apple cider being given to you.

I don't crave a turnover in the dead of a snowstorm or on a hot summer day, but I most definitely crave one NOW.  Here in this great month of October.

This turnover dough is my go-to flaky pastry dough.  People often laugh at the ingredients thinking it is some joke.  Cream cheese, butter and flour?  That's it?  How in the world does that come together?  Well, I'm not a scientific person, but let me tell you it works.

It makes the most incredible semi-thick, yet flaky dough that is rich and goes with anything!  This pumpkin spice spreadable cheese, any soft fruit, almond paste {I really want to try that version} or a simple cinnamon, brown sugar combo.  And we haven't even chatted about the glaze.  You dunk these babies {literally with your hands, we get dirty} in a simple almond extract powdered sugar glaze.  It's incredible.

They are like homemade pop tarts on crack.

Or anything worse than crack if that's possible.

Gah!  I just cannot wait for you to try these.

If I could plug into your alarm clock and announce that these are waiting for you to get your butt out of bed I would.

You'd never sleep in again.

Let me know if you make these and I'll be sure to share your photos and comments {good or bad, I promise}.  Happy Fall y'all!

Pumpkin Spice Turnovers

Yield: 8

Author: Ally

prep time: 1 H & 10 Mcook time: 15 Mtotal time: 1 H & 25 M

These simple turnovers are a Fall classic! An easy 3-ingredient flaky dough is filled with a pumpkin spiced cheese, then dunked into an almond flavored glaze. Not a single person will turn these down.

ingredients:

Turnover Dough

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1 1/2 cups flour
• 1 egg + 1 T water (to whisk together for an egg wash)

Filling

• 6 oz Alouette Pumpkin Spice spreadable cheese (or any pumpkin spice flavored cream cheese)

Glaze

• 1 cup powdered sugar
• 2 t. almond extract
• enough milk to thin out the glaze

instructions:

How to cook Pumpkin Spice Turnovers

1. In a stand mixer combine the butter and cream cheese until smooth.  Gradually beat in the flour until a dough forms.  Wrap the dough in plastic wrap and refrigerate for at least one hour or up to overnight.
2. About an hour before baking take the dough out of the fridge to help bring to room temperature.
3. When ready to bake, preheat the oven to 400 degrees.
4. Unwrap the dough and place on a floured surface. Flatten the dough and using a rolling pin roll out in a circle to 1/4 inch thickness.  Cut (like a pizza) into 8 slices.
5. Place a rounded spoonful at the edge of dough, then fold over the other side of the dough to form a triangle.  Place a fork in flour and crimp together the three edges of the turnover to seal.  Place the turnovers on a greased cookie sheet.
6. Brush each turnover with the egg wash (beaten egg with a dash of water).
7. Bake for 15 minutes or until golden brown.  Remove from the oven and allow to cool.
8. To make the glaze, whisk together the powdered sugar and almond extract.  Gradually add in milk, 1-2 tablespoons at a time until you reach a thin glaze.
9. Dunk the cooled turnovers into the glaze, dipping both sides, then using your fingers wipe off the excess.  Place on a wire rack to set up.
10. Once set (about an hour), eat right away or keep in an airtight container to stay fresh.

NOTES:

Feel free to stuff these turnovers with anything! Any type of flavored cream cheese, softened fruit or almond paste.

Did you make this recipe?

Tag @sweetsavoryeats on instagram and hashtag it #pumpkinspiceturnovers

Created using The Recipes Generator