These root vegetable turnovers are made with roasted beets, potatoes, parsnips, and carrots wrapped up in delectable store-bought puff pastry – this turnover recipe is approachable and easy. When you bite into one of these hot, flaky vegetable turnovers, you’re greeted with fall and winter flavors like maple and cinnamon.
These vegetable turnovers could be filled with just about anything and I’d love them. Although there are specific root vegetables recommended in the recipe, any root vegetable combination will work as long as you have about 1 1/4 pounds raw, diced root vegetables.
How to Make These Turnovers
Start by roasting peeled and diced root vegetables with olive oil and salt in an oven preheated to 400 F.
After roasting for 30 minutes, drizzle the root vegetables with maple syrup and sprinkle on ground cinnamon.
Lower the oven temperature to 375 F while you finish preparing the vegetable turnovers.
Next, wrap the vegetables up in pieces of puff pastry.
Brush on a beaten egg to give them a beautiful, golden color.
Sprinkle a little brown sugar on top to add a touch of caramelization and sweetness.
Put the uncooked turnovers back into the oven to finish baking them.
The whole recipe takes about an hour from start to finish.
What to Serve With These Root Vegetable Turnovers
Try serving up any of my fall cupcakes.
If you’re thirsty for an adult beverage to go along with these turnovers, try this apple and gin cocktail from No Spoon Necessary. It sounds amazing!
Try making this recipe with a cream cheese dough instead of puff pastry. You can find the recipe dough recipe along with my cherry turnovers.
Maple Cinnamon Roasted Root Vegetable Turnovers
- 2 small golden beets peeled and diced
- 1 small sweet potato peeled and diced
- 1/2 parsnip peeled and diced
- 1 carrot peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 17.3 ounces frozen puff pastry 17.3 ounces/2 sheets frozen puff pastry, defrosted
- 3 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- 1 egg
- 2 teaspoons brown sugar
- Preheat oven to 400 F.
- In a medium-sized bowl, mix together diced beets, sweet potato, parsnip, and carrot. Toss the root vegetables with olive oil and salt.
- Spread vegetables on a roasting pan or Pyrex baking dish in a single layer.
- Bake for 15 minutes.
- Remove from the oven, toss, and spread vegetables again in a single layer.
- Bake for another 15 minutes or until the vegetables are fully cooked.
- Reduce oven heat to 375 F.
- Line two cookie sheets with Silpats or parchment paper.
- Cut each sheet of puff pastry into four squares.
- Place four puff pastry squares onto each cookie sheet.
- Place 1/4 cup of roasted root vegetables in the center of each square.
- Drizzle approximately 1 teaspoon of maple syrup and sprinkle ¼ teaspoon cinnamon on top of each pile of vegetables.
- 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.
- In a small bowl, beat the egg.
- Brush egg on top of each turnover.
- Sprinkle 1/4 teaspoon brown sugar on top of each turnover.
- Bake for 20 minutes or until puff pastry is flaky and slightly brown.
- Serve warm.