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 we also call these Pumpkin Apple Turnovers, Pumpkin Apple Bourekas?
Turnovers or Bourekas are pastries that are made by adding a sweet or savory filling on a piece of dough that is then folded, sealed, and baked. We also call them bourekas, because that's how they are called in Sephardic Jewish Cuisine. They are also very popular in Israel, where you can find stores that sell bourekas exclusively 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 used to visit us almost every summer from Israel and would leave us with a freezer full of them, so we could enjoy them for a few 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 same one you would use for pie crust). The filling can also vary: from potato to cheese, mushrooms, apple, and spinach, just to name a few!
Regardless of what type of dough or filling is being used, all bourekas or turnovers pretty much have the same 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 you prepare the filling, make sure to cook the apples until they are nice and tender. Depending on the type of apple you're using, the cooking time will vary.
- Folding the pumpkin apple turnovers might seem like a daunting task, but it's really easy! Just watch our video 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 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.
Check out this video and you'll learn to do make Pumpkin Apple Turnovers in no time!
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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)
- 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
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- Remove one sheet of puff pastry from the refrigerator (leave the other one in). Gently roll the pastry on a floured surface with a rolling pin to form a 9" x 12" rectangle. Cut it into 12- 3 x 3 squares
- Place about 1 tablespoon of pumpkin filling on the bottom half of each square. Fold over and seal the seams using a fork (Watch the video above ). Arrange them about ½ inch apart on the lined baking sheet
- Brush each boureka with non-dairy milk and sprinkle everything bagel seasoning on top. Bake for 20 minutes or until puffed and golden. Repeat the process again with the other sheet of puff pastry
Notes
- When you prepare the filling, make sure to cook the apples until they are nice and tender. Depending on the type of apple you're using, the cooking time will vary.
- Folding the pumpkin apple turnovers might seem like a daunting task, but it's really easy!
- 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!