Thursday, November 22, 2007

Pumpkin and Maple Turnover

Thanksgiving Day brings out all the good cooks we have in the park. If any of you had recipe requests bring the recipe to me and I will add it here. The recipe below is one I will make again at Christmas. It was a hit.
Each pie crust in the package makes one recipe.

Pumpkin and Maple Turnover
Prep Time: 10 min ; Start to Finish: 1 hr
Just 10 minutes prep time for this luscious (and easy!) dessert, and it's
off to the oven.
Ingredients:
Turnover
1 Pillsbury® refrigerated pie crust (from
15-oz box), softened as directed on
box
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup packed brown sugar
1/2 teaspoon maple flavor
1/4 teaspoon pumpkin pie spice
Dash salt
Glaze
1/2 cup powdered sugar
1/4 teaspoon maple flavor
1 tablespoon milk
1/4 cup chopped walnuts, toasted*
1.
Heat oven to 375°F. Unroll crust on ungreased large cookie sheet. In medium bowl, mix
pumpkin, brown sugar, 1/2 teaspoon maple flavor, the pumpkin pie spice and salt until
smooth.
2.
Spread pumpkin mixture over half of pie crust to within 3/4 inch of edge. Brush edge with
water; fold crust over filling. Carefully move turnover to center of cookie sheet. With fork,
press edge to seal; prick top several times.
3.
Bake 23 to 30 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet to
cooling rack.
4.
In small bowl, mix powdered sugar, 1/4 teaspoon maple flavor and the milk until smooth and
desired drizzling consistency. Drizzle over warm turnover. Sprinkle with chopped walnuts. Let
stand 10 minutes. Serve warm or cool.
Preparation Directions:
*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently
until nuts begin to brown, then stirring constantly until nuts are light brown.
8 servings
High Altitude (3500-6500 ft): No change.

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