Monday, November 11, 2013

Pumpkin Cheesecake Turnovers With the Help of Good Cook

This time of the year, I am always ready for something....something pumpkin! This year was no different, but since Good Cook has been challenging me to make my own recipes with their products, I was really super excited about this event. 

Good Cook challenged their Kitchen Experts (i'm one of them!) to create a pumpkin recipe using one of the products they sent. I decided on the Nonstick Biscuit & Brownie Pan, 11" X 7"
(which is actually on SALE right now for only $4.24!). 

This pan was just the perfect size for my creation, and it's the perfect size for brownies. I love how non stick it is too! Everything just slides right out. 

So...on to the recipe. 

Pumpkin Cheesecake Turnovers

1 package of filo-dough
1 pie pumpkin (or 1 can) 
1 block of good quality cream cheese (I love Philadelphia!) 
1 TBSP pumpkin pie spice
1 cup brown sugar
1 tsp vanilla extract
 1 lightly beaten egg 

First, take the filo dough, and let sit on your counter for about 30 mins, otherwise it will not be easy to work with. Roll the dough out and cut into squares. 

Combine the pumpkin, cream cheese (at room temperature), pumpkin pie spice, brown sugar and vanilla extract into a large bowl and beat on medium in a mixer for about 2 minutes until well blended. 

Place the squares of dough into the greased baking pan, and fill with about a tablespoon of the mixture. Fold over and press all edges firmly. Use the egg wash on top of each turnover. Bake at 350 for about 10 minutes until golden brown on top. 

I used a premade icing, but they are great without as well!


Disclosure: I received one or more of the products mentioned in this post to help facilitate my review. All opinions are mine and I was not influenced in any way. Please contact with any questions.

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