Pumpkin Turnovers

1. 1

   Unwrap and place frozen pastry sheets on the counter to thaw.

2. 2

   Combine all of the filling ingredients in a bowl and whisk until smooth, set aside.

3. 3

   Unfold thawed pastry dough and cut into fourths. Transfer squares to a lined baking sheet.

4. 4

   For the dough, beat egg and water together to make an egg wash and brush the outside edges of each pastry square with egg.

5. 5

   Place 2-3 tablespoons of filling in the middle of each square and carefully fold over. Using the tines of a fork, crimp the edges closed. Brush the remaining egg wash over the tops of each pastry pocket.

6. 6

   Bake at 400u00b0F for about 20 minutes. The tops should be golden and the pastry well puffed. Remove from oven and cool completely.

7. 7

   Combine all of the ingredients for the icing and stir until smooth. Drizzle over the cooled turnovers.

No additional tips available.