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Nutrition Facts
Serving Size 143 g
(Approx. 8 Servings)
Amount Per Serving
Calories 530 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 115 mg 5%
Total Carbohydrate 66 g 22%
Dietary Fiber 3 g 12%
Sugars 45 g
Protein 8 g
Vitamin A 80% Iron 8%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Black and White Chocolate Pumpkin Turnovers

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

1 sheet of puff pastry dough, fully thawed if frozen
1/3 cup(s) all purpose flour, or as needed for dusting work surface
1 cup(s) H-E-B Organics Pumpkin, plus more as needed
1 cup(s) white chocolate chips, plus more as needed
1 cup(s) semi sweet chocolate chips, plus more as needed
2 large eggs
1/2 cup(s) decorative sparkle sugar, for tops as needed
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Preheat oven to 425˚F.
Place puff pastry on a lightly flour dusted cutting board, roll out pastry to shape of a rectangle. Cut eight squares out of dough as even as possible.
Place a tablespoon or more of pumpkin in center of each dough square, followed by equal amounts of white and dark chocolate chips, approximately 1 to 2 tablespoons of each.
Combine eggs in a bowl with 1/3 cup of water and beat. Brush all edges of pastry with egg wash and fold each over to make a triangular shape.
Crimp edges of turnovers with a fork to seal completely. Brush each turnover with egg wash and sprinkle sparkle sugar liberally over each.
Bake 15 to 25 minutes or until golden brown and puffed up. Allow to cool for at least 10 to 15 minutes before serving.


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