Mexican pumpkin turnovers are a delightful treat that seem to capture the essence of autumn in every bite. With their flaky pastry and sweet, spiced pumpkin filling, these turnovers are perfect for dessert or a comforting snack. Whether you’re gathering with friends or enjoying a quiet evening at home, these turnovers bring warmth and joy, making them a favorite in many households.
Why We Love This Mexican Pumpkin Turnovers
These Mexican pumpkin turnovers stand out for their combination of flavors, textures, and cultural significance. The buttery dough pairs beautifully with the rich, lightly spiced pumpkin filling, creating a satisfying dessert that feels both homemade and special. Additionally, they are not overly sweet, allowing the natural flavors of pumpkin and spices to shine. These turnovers also offer versatility; you can enjoy them warm, at room temperature, or even chilled, making them a convenient option for various occasions. Plus, they are a fantastic way of celebrating harvest seasons, embracing fall, and enjoying the health benefits of pumpkin.
Ingredients for Mexican Pumpkin Turnovers
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 egg, beaten (for egg wash)
Directions
- Start by mixing the flour, cold butter, sugar, and salt in a large bowl. Use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking the dough.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a separate bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Stir until well mixed and set aside.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut circles using a round cutter, about 4-5 inches in diameter.
- Place about a tablespoon of the pumpkin filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape, and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Place the turnovers on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the tops are golden brown. Let them cool slightly before serving.
How to Serve Mexican Pumpkin Turnovers
Serving Mexican pumpkin turnovers can be a delightful experience. You can present them warm, right out of the oven, for that comforting and inviting aroma that fills the room. Dust the tops with powdered sugar for a touch of sweetness, or drizzle some caramel sauce on top for an extra indulgence. Pair these turnovers with a dollop of whipped cream or a scoop of vanilla ice cream to create a mouthwatering dessert. For a cozy touch, you might enjoy them alongside a warm beverage, like cocoa or herbal tea, enhancing the overall experience. If you have extra turnovers, consider serving them with a side of yogurt or crème fraîche, allowing guests to dip or spread as they prefer. The beauty of these turnovers lies in their versatility, so feel free to get creative with your serving ideas.
Expert Tips for Mexican Pumpkin Turnovers
Creating perfect Mexican pumpkin turnovers involves a few expert tips to ensure success. First, always make sure your butter is very cold when starting the dough; this will help achieve that flaky texture everyone loves. Secondly, refrain from overmixing the dough. A little tenderness in the dough helps to keep your pastries light and flaky. If you want a shortcut, consider using store-bought pastry dough, which can save time while still delivering tasty results. Additionally, don’t hesitate to adjust the spice levels in the pumpkin filling to match your taste preferences, adding more cinnamon or ginger as you see fit. When baking, keep an eye on the oven, as oven temperatures can vary. You want the turnovers golden brown but not overbaked. Lastly, letting the turnovers cool on a wire rack will help maintain their crispness, avoiding any sogginess on the bottom.
How to Store Mexican Pumpkin Turnovers
To store Mexican pumpkin turnovers, allow them to cool completely at room temperature first. Once cooled, place them in an airtight container. They can stay fresh in the refrigerator for about 3-4 days. For longer storage, consider freezing them. Wrap each turnover in plastic wrap and then in aluminum foil before placing them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to enjoy them, thaw them overnight in the fridge and simply reheat in the oven for a few minutes until warmed through and crisp again.
Variations of Mexican Pumpkin Turnovers
Feel free to explore various variations of Mexican pumpkin turnovers to keep things exciting. One great option is to include a blend of different spices in your filling, such as allspice or cardamom, for a unique flavor profile. You can also mix in nuts like pecans or walnuts for added crunch. If you want to experiment, try adding a swirl of cream cheese into the filling for a creamy texture and tangy flavor. Alternatively, making mini turnovers can be a fun option for parties or gatherings, allowing guests to enjoy bite-sized treats. For a seasonal twist, consider incorporating apple slices or dried fruits alongside the pumpkin filling for a delightful combination. The possibilities are endless, so let your imagination guide you in creating your own signature version of these savory treats.
FAQ about Mexican Pumpkin Turnovers
Q: What are Mexican pumpkin turnovers typically filled with?
A: Traditional Mexican pumpkin turnovers are filled with a rich mixture of pumpkin puree, brown sugar, and a blend of warm spices like cinnamon and nutmeg, giving them a comforting and sweet flavor.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can certainly use fresh pumpkin. Just be sure to cook and puree it until smooth. It might require more preparation, but fresh pumpkin can add a wonderful depth of flavor.
Q: How can I make the dough for the turnovers ahead of time?
A: You can prepare the dough a day in advance and keep it wrapped in plastic wrap in the refrigerator. Just let it sit at room temperature for a few minutes before rolling it out.
Q: Can I make these turnovers vegan?
A: Absolutely! Substitute the butter with a plant-based alternative and use a flaxseed egg or water and cornstarch mixture in place of the egg wash for a vegan-friendly turnover.
Q: How do I know when the turnovers are done baking?
A: The turnovers are ready when they have a beautiful golden brown color on top. You can also check the bottom; if it’s golden and crisp, they should be perfect.
Mexican Pumpkin Turnovers
Ingredients
For the dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
For the filling
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 each egg, beaten (for egg wash)
Instructions
Preparation
- In a large bowl, mix together the flour, cold butter, sugar, and salt. Blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Avoid overworking the dough.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling
- In a separate bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Stir until well mixed and set aside.
Baking
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut circles using a round cutter, about 4-5 inches in diameter.
- Place about a tablespoon of the pumpkin filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape, and press the edges to seal. Use a fork to crimp the edges.
- Brush the tops with beaten egg for a golden finish.
- Bake for 20-25 minutes or until the tops are golden brown. Let them cool slightly before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!