There are appetizers... and then there are these Pumpkin Apple Turnovers with Everything Bagel Seasoning! Crunchy on the outside, velvety and buttery on the inside, topped with everything bagel seasoning for a punch of flavor. A heavenly bite of goodness!
Why do we also call these Pumpkin Apple Turnovers, Pumpkin Apple Bourekas?
Turnovers or Bourekas are pastries made by adding a sweet or savory filling to a piece of dough that is then folded, sealed, and baked. They are also called bourekas in Sephardic Jewish Cuisine. Bourekas are very popular in Israel, where you can find stores that only sell bourekas with a wide variety of fillings and shapes.
Bourekas are one of the foods that bring us some of the best childhood memories. Our grandmother makes the absolute best cheese bourekas. She would visit us almost every summer from Israel and leave us with a freezer full of them so that we could enjoy them for a few more months.
There are many versions of these decadent turnovers or bourekas. Some are made with phyllo dough, some with puff pastry, and some, like our grandmother's, are made with pastry dough. The filling can also vary: from potato to cheese, mushrooms, apple, and spinach.
Regardless of the type of dough or filling used, they all have one thing in common: they're buttery and flaky on the outside and smooth and velvety on the inside.
The Pumpkin Apple Turnover recipe we're sharing today makes the perfect appetizer to serve this fall or for Thanksgiving dinner. Flaky puff pastry is filled with apples, onions, and pumpkin and topped with everything bagel seasoning. A little sweet, a little savory, and delicious all around.
Tips on How to Make the Best Pumpkin Apple Turnovers
- When preparing the filling, make sure to cook the apples until tender. Depending on the type of apple you're using, the cooking time will vary.
- Folding the pumpkin apple turnovers might seem a little challenging, but it's easy! Just watch the video linked in the recipe card below.
- You will probably end up with some leftover filling. Spread it on warm toast or use it to top pancakes, French toast, yogurt, or even your morning oatmeal.
- These pumpkin apple turnovers taste best when freshly baked. They can be assembled ahead, frozen, and baked right before serving. Remember that they will require a few extra minutes in the oven if you bake them frozen!
- Watch them carefully while baking, they can go from done to burnt in no time.
Check out this video and you'll learn to make Pumpkin Apple Turnovers in no time!
Did you like this recipe for Pumpkin Apple Turnovers ? Share it! You didn’t? Tell us why! You want to make it, but you have questions? We’re here to help! Connect with us via Twitter , Pinterest or Facebook or simply leave us a comment here. We want to get to know you
Pumpkin Apple Turnovers
- Total Time: 1 hour 15 minutes
- Yield: 24 1x
- Diet: Vegan
Description
There are appetizers... and then there are these Pumpkin Apple Turnovers with Everything Bagel Seasoning. Crunchy on the outside, velvety and buttery on the inside, topped with everything bagel seasoning for a punch of flavor. A heavenly bite of goodness!
Ingredients
- 1- 17.3 ounce pack of frozen puff pastry (2 sheets), thawed in the refrigerator
- 1 tbsp olive oil
- 1 apple, diced small (1 ½ cups diced)
- 1 small onion, diced small (¾ cup diced)
- 2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ unsweetened non dairy milk
- 4 tablespoons everything bagel seasoning
Instructions
- Heat the oil in a large skillet. Add the apples and onions and cook over medium heat for about 5 minutes. Add ½ cup of water and continue cooking until the apples are tender and the water has evaporated, stirring often. This should take 10-15 minutes, depending on the type of apple. If they are not tender after that time, add more water and continue cooking for a few more minutes until tender.
- Add the pumpkin puree, maple syrup, cinnamon, and salt, and continue cooking for another 5 minutes. Transfer to a bowl and set aside to cool in the refrigerator.
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper
- Remove one sheet of puff pastry from the refrigerator (leave the other one in). Using a rolling pin, gently roll the puff pastry between two floured pieces of parchment paper or on a floured surface to form a 9" x 12" rectangle. Using a pairing knife, trim the edges into an even rectangle, if necessary.
- With the help of a ruler, cut the puff pastry rectangle into twelve 3 x 3 squares and place them in the prepared baking sheet.
- If the filling is cool, place about 1 tablespoon of pumpkin filling on the bottom half of each square, about ¼" away from the edge of the pastry square. Stretch, fold over, and seal the seams using a fork (Watch the video below ). Arrange them about ½ inch apart on the lined baking sheet. I the filling is not cool, place the baking sheet with the pastry square in the fridge until ready to fill.
- Brush each turnover with non-dairy milk and sprinkle everything but the bagel seasoning on top. Bake for 20 minutes or until puffed and golden. Repeat the process with the other sheet of puff pastry.
Notes
- When preparing the filling, cook the apples until tender. Depending on the type of apple you're using, the cooking time will vary.
- Folding the pumpkin apple turnovers may seem difficult, but it's easy. Watch our video for guidance.
- You will probably end up with some leftover filling. Spread it on warm toast or use it to top pancakes, French toast, yogurt or even your morning oatmeal.
- These pumpkin apple turnovers taste the best when freshly baked. They can be made ahead, frozen, and baked right before serving. Remember that they will require a few extra minutes in the oven! Just watch them carefully, because they can go from done to burnt in no time.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: appetizer
- Method: baked
- Cuisine: Israeli
Nutrition
- Serving Size: 1 turnover
- Calories: 135
- Sugar: 2.4
- Sodium: 79
- Fat: 8.5
- Saturated Fat: 1.2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 13.3
- Fiber: 1.2
- Protein: 2
- Cholesterol: 0
Raquel
Love the recipe and the video!!
Vicky & Ruth
Thank you!