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Kabocha Turnovers

Kabocha Turnovers

Japanese Pumpkin, also called “kabocha”, is delicious in these turnovers….

The turnovers remind me of those delicious Mexican Pumpkin Empanadas. The flavors of cinnamon, clove, and brown sugar make these a wonderful Fall breakfast treat. I used Indo-European Puff Pastry Dough Squares, which may be purchased at many Mid-Eastern, import, or Indian stores!

Makes 8-10 medium turnovers.


  • 1 medium kabocha (about 3 pounds)
  • 16-22 oz frozen puff pastry
  • 1/2 c brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 1 1/2 Tbsp melted butter


  1. Preheat oven to 400 degrees F.
  2. Place whole kabocha on a foil-lined baking sheet and roast 60 minutes, or until very soft. Remove and refrigerate overnight, or until cool enough to handle.
  3. Thaw pastry in the refrigerator overnight, or at room temperature for 45 minutes. Cut into (8-10) 5-inch dough squares (or use pre-cut squares).
  4. Preheat oven to 350 degrees F and lightly butter a large baking sheet.
  5. Cut cooled kabocha in half and remove seeds. Scrape the kabocha pulp into a large bowl and mash until very smooth and creamy.
  6. Into a large bowl, measure out 2 cups of the mashed kabocha, saving any extra for another purpose. Add brown sugar, cinnamon, cloves and salt to the 2 cups of kabocha and blend very well.
  7. On each pastry square, place 3-4 tablespoons of the kabocha filling in the center. Fold into a triangular shape and crimp the edges with a fork. Poke holes in the top with a fork.
  8. Place filled turnovers on the prepared baking sheet and brush with the melted butter. Bake 30-35 minutes, turning the pan around midway. Turnovers should be golden brown and flaky when done. Cool on a rack.

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