Maple Cinnamon Roasted Root Vegetable Turnovers

Maple Cinnamon Roasted Root Vegetable Turnovers

breakfast, savory, maple, vegetable
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These flaky, buttery turnovers could be filled with just about anything and I’d love them. (Have you seen my cupcake wrapped in pastry dough?)  But, these turnovers are filled with something completely fall and surprisingly healthy…

…roasted root vegetables – beets, sweet potatoes, parsnips, and carrots!  After roasting, I drizzled the veggies with maple syrup and sprinkled on ground cinnamon.

Maple Cinnamon Roasted Root Vegetable Turnovers

Yield: 8 turnovers

Maple Cinnamon Roasted Root Vegetable Turnovers


  • 2 small golden beets, peeled and diced
  • 1 small sweet potato, peeled and diced
  • ½ of a parsnip, peeled and diced
  • 1 carrot, peeled and diced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
  • 3 tablespoons pure maple syrup
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 2 teaspoons brown sugar


  1. Preheat oven to 400 F.
  2. In a medium-sized bowl, mix together diced beets, sweet potato, parsnip, and carrot. Toss the root vegetables with olive oil and salt.
  3. Spread vegetables on a roasting pan or Pyrex baking dish in a single layer.
  4. Bake for 15 minutes.
  5. Remove from the oven, toss, and spread vegetables again in a single layer.
  6. Bake for another 15 minutes or until the vegetables are fully cooked.
  7. Reduce oven heat to 375 F.
  8. Line two cookie sheets with Silpats or parchment paper.
  9. Cut each sheet of puff pastry into four squares.
  10. Place four puff pastry squares onto each cookie sheet.
  11. Place ¼ cup of roasted root vegetables in the center of each square.
  12. Drizzle approximately 1 teaspoon of maple syrup and sprinkle ¼ teaspoon cinnamon on top of each pile of vegetables.
  13. Starting with one of the squares, fold one corner of the puff pastry dough to the corner diagonally across from it, overlapping the edge by 1/8 inch and forming a triangle. Run your thumb along the entire folded edge and press down to tightly seal the opening. Repeat on each square until you have sealed all eight turnovers.
  14. In a small bowl, beat the egg.
  15. Brush egg on top of each turnover.
  16. Sprinkle ¼ teaspoon brown sugar on top of each turnover.
  17. Bake for 20 minutes or until puff pastry is flaky and slightly brown.
  18. Serve warm.


Although there are specific root vegetables suggested in the recipe, any root vegetable combination will work as long as you have approximately 1 ¼ pounds raw, diced root vegetables.


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8 comments on “Maple Cinnamon Roasted Root Vegetable Turnovers”

  1. Michelle says:

    These look delish. You can wrap anything in flaky dough, and I’d be one happy girl.

  2. Your post are very nice You can wrap anything in flaky dough

  3. Jackie says:

    These turnovers look AMAZING!! I wish I had one right now to eat:)

  4. Katherine says:

    Yummy! What great way to eat your veggies!

  5. Karen says:

    Made these last night — super tasty! With the maple syrup, cinnamon and brown sugar, they’re practically dessert.

  6. Any nutritional info about the above? Total calories, carbs, protein, etc? I’m diabetic and have been looking for ways to incorporate cinnamon into my diet. Apparently cinnamon aids with blood glucose control. I’ve just completed a 28 day meal plan for diabetes on, and am now trying to build my diabetic friendly homemade menu. I’d like to try the above recipe, but with homemade gluten free puff pastry and maybe sugar free syrup.

  7. Liz says:

    This isn’t on Paula Deen’s site anymore. Any way to get the recipe?

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