Pumpkin Turnovers

1 cup Pumpkin Puree

1/2 cup Ricotta Cheese

3-4 tablespoons Maple Syrup, to taste

1 teaspoon Cinnamon

Pinch of Salt

Pinch of Fresh Nutmeg 

2 Puff Pastry Sheets

1 Egg, lightly beaten

Preheat an oven to 400 degrees F.  

Let the dough thaw out for about 10 minutes while you are preparing the filling.  Cut each sheet into 4 squares.  Total 8 squares.

In a small bowl mix first six ingredients together.  You can use a food processor if you like.  Can be made a day ahead.

Place a spoon full of filling into each square.  Fold and seal the edges with your fingertips. 
Brush with an egg-wash.  Using a knife, punch a small vent hole in the top.

Place on a baking sheet that's been lined with baking paper.  Bake for 20-22 minutes, until golden brown.

Let them cool for about 10 minutes and enjoy.

Makes 8.

*I roasted a pumpkin a day before and that's what I used.  You can always buy a can of pumpkin at any grocery store.  Make sure your ingredients are room temperature, for smoother filling.