Ingredients
- 1 cup canned or pureed pumpkin*
- 1/2 cup brown sugar
- 1/4 cup tofu “cream cheese”
- 1 Tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/2 cup coconut oil
- 10 sheets (about 12″ x 17″) phyllo dough, thawed overnight in the refrigerator
- 1/4 cup turbinado or unrefined sugar
Preparation
Step 1
STEP 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a food processor, combine the pumpkin, brown sugar, “cream cheese,” cornstarch, cinnamon, allspice, and cloves. Puree to mix.
STEP 2
Melt the coconut oil, if necessary, and put it in a cup with a pastry brush. Unwrap the phyllo, take out the ten sheets needed, and place them on a clean counter. Cover with plastic wrap and then a damp towel to keep them from drying out. Rewrap and freeze the remaining phyllo.
STEP 3
Take one sheet of phyllo and brush half of it (lengthwise) with coconut oil, and sprinkle up to 1 teaspoon of the turbinado/unrefined sugar over the brushed area. Fold the sheet in half lengthwise, brush half again, then fold in half again, making a long strip.
Place 1-2 tablespoons of the pumpkin mixture on the bottom right corner of the sheet and fold it up like a flag, corner to corner. Continue to flip the triangle (don’t fold them too tightly or the will explode in the oven), until you get near the end of the strip. Slice off the top left corner of remaining unwrapped phyllo, then brush remaining “tab” with coconut oil and fold over to seal the pocket
STEP 4
Place it, seam-side down, on the prepared pan. Brush turnover with coconut oil, sprinkle with turbinado/unrefined sugar and cut too small slits in the top. Repeat with the remaining phyllo and filling.
STEP 5
Bake, uncovered, until the turnovers are browned and crisp, about 20 minutes. Let cool slightly on racks and serve warm.
They are absolutely the best when served fresh and warm, while the phyllo is crispy and flaky. They get soft and a little mushy by the next day, but they reheat nicely in the toaster oven (on low).