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.

Vegetable Calzone

1 sheet Puff Pastry

1 pound Chanterelle Mushrooms, sliced

1 Poblano Pepper, sliced

1/2 medium Sweet Onion, sliced

1 teaspoon Fresh Oregano, finely chopped

Salt, Pepper, to taste

2 tablespoons Olive Oil

1 Egg Yolk

1 teaspoon Paprika

Preheat a skillet to medium high heat, and add olive oil.  Add sliced onions,  mushrooms, and saute for about 6-7 minutes.  Season with salt and pepper.  Add poblano peppers, oregano, and saute for another 4-5 minutes, until the peppers are tender.  Let the filling cool off.

Meanwhile, defrost puff pastry for 20 minutes, slightly roll it out with a rolling pin. 

Preheat the oven to 375 degrees F.  Transfer dough on a lightly greased cookie sheet.  Add the filling to the edge of the dough and cover up the filling with the other edge.  Press dough together tightly.

Beat an egg yolk with a tablespoon of water and paprika.  Brush the egg mixture all over the dough.

Bake for 25-30 minutes, until dough is golden brown.

*Light dish...perfect appetizer

Serves 4

*Chanterelle mushrooms can be substitute for criminis, oyster, or white.

Pumpkin and Pear Tarts

1 sheet Puff Pastry

2 Pears, thinly sliced

2 tablespoons Brown Sugar

1 tablespoon Lemon Juice

1 cup Pumpkin Puree

1/4 cup Ricotta Cheese

2 tablespoons Agave Sweetener

Zest of one Lemon

2 tablespoon Flax Seed Meal, optional

1 teaspoon Cinnamon

1 teaspoon Vanilla Extract

Preheat the oven to 375 degrees F.  Sprinkle brown sugar and lemon juice over sliced pears, set them aside until ready to use.

In a medium size bowl, mix the rest of the ingredients until all are incorporated together.

Cut defrosted puff pastry into six even pieces.  Arrange the cut dough on a baking sheet that's lined with parchment paper.  Scoop the pumpkin mixture into every piece and top with sliced pears.

Bake in the oven for about 25-30 minutes or until the edges are golden brown.

Serves 6

HAPPY FALL!!!

*Instead of parchment paper I like to use my "Baking Mat".  Its easy to clean and works Amazingly...

Mushroom Goat Cheese Tart

One sheet Puff Pastry, defrosted and cut into six pieces

1 Pint of Crimini Mushroom

1 Pint of Shiitake Mushroom

1/2 Sweet Onion, thinly sliced

1 tablespoon Fresh Oregano, chopped

1 tablespoon Fresh Sage, chopped

2 Garlic cloves, chopped

6 oz Monterey Jack Cheese, shredded

3 oz Goat Cheese

1 tablespoon Butter

2 tablespoon Olive Oil

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

Fresh Basil

Pre-heat the skillet on medium, add oil and melt butter. Add thinly sliced onion, season with salt and pepper and saute until slightly golden, about 5-6 minutes. Add mushrooms, thinly sliced, season with salt, pepper, and chili flakes, saute for about 4-5 minutes( might need to add more olive oil, since mushroom suck up all the oil fast). Add chopped oregano, sage, and garlic. Cook for another 3-4 minutes.

Pre-heat oven to 400 degrees F.  Place pastry squares on the cookie sheet.

Arrange layers of monterey jack and mushroom mixture on each square. Bake for 20 minutes, until the edges are golden brown and cheese is melted.  Take tarts out of the oven, crumble a little of goat cheese on each square and top with fresh basil.

Serves 6

*Perfect dish on its own or to go with a lite green salad...

Hazelnut Apricot Tart

1 sheet Puff Pastry

1 cup Ricotta Cheese

1/2 cup Apricot Jam

1/3 cup toasted Hazelnuts

4 oz Dark Chocolate, melted

Bake puff pastry according to directions on a package. Let it cool for about ten minutes. Spread ricotta cheese evenly over the baked puff pastry. Then spread apricot jam evenly over the ricotta. Sprinkle with hazelnuts and drizzle melted chocolate.

Serves 8-10

*Fast and simple. Will satisfy your sugar craving...