Pumpkin Turnovers

pumpkins

Desserts made of pumpkin are intrinsic to the Sephardic tradition, in much the same way honey cake is to the Ashkenazic.

Makes: About 2 dozen

Pastry

  • 2 to 2 1/4 cups whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1/3 cup safflower or softened coconut oil

Filling

  • 1 cup fresh or canned (organic) pureed pumpkin
  • 1/3 cup natural granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each: ground ginger, cloves
  • Pinch of nutmeg

Preheat the oven to 350º F.

Combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a well in the center and pour in the oil and 1/2 cup of water. Work together to form a soft dough, using enough flour so that the dough loses its stickiness. Cover and let rest while preparing the filling.

Combine the ingredients for the filling in a mixing bowl and stir together.

Roll the dough out on a well-floured board to a thickness of 1/16 inch. Cut 3-inch circles with a pastry cutter or drinking glass. Gather scraps and re-roll until the dough is used. Place a heaping teaspoon of the filling on one side of each circle, fold over, and pinch edges shut with the tines of a fork.

Arrange on a lightly oiled baking sheet and bake 20 minutes, or until the dough is golden. Cool on a rack.

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6 comments on “Pumpkin Turnovers

  1. Nava Post author

    Rebecca, I’m so glad you enjoyed these! I haven’t made them for a while, so I’ll have to put them on the queue to revisit…

  2. Aaron

    Amanda if it makes you have any more hope my husband is aglerlic to ALL nuts and all raw fruits and veggies and is completely healthy and vegan he’s never had a salad or any nuts.

  3. Rebecca (a different one)

    Made these tonight- they are in the oven right now! I can’t wait to see how they turn out. For the flour I had to make do with what was available to me- I used 3/4 cup whole wheat flour and 1 and 1/2 cups white whole wheat flour. I upped the water about 1 Tbs bit to compensate for the harsh texture. I’ll let you know how they turn out! From one sephardic vegan gal to another, I was so excited to find a vegan recipe similar to burekahs!

    Also- I recently veganized a quajado recipe that comes pretty close to the real thing- let me know if you want it!

  4. Rebecca (a different one)

    I just remembered I forgot to post back!

    Anyway- the whole wheat flour I used made the dough a bit too dry. I think next time I should use regular flour if I can’t find whole wheat pastry flour or I will add some more oil.

    Except for the dryness of the dough everyone though they tasted delicious and enjoyed the pumpkin filling!

    I will send you my quajado recipe on your contact page. Thanks!

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