Pumpkin Turnovers

Unwrap and place frozen pastry sheets on the counter to thaw.

Combine all of the filling ingredients in a bowl and whisk until smooth, set aside.

Unfold thawed pastry dough and cut into fourths. Transfer squares to a lined baking sheet.

For the dough, beat egg and water together to make an egg wash and brush the outside edges of each pastry square with egg.

Place 2-3 tablespoons of filling in the middle of each square and carefully fold over. Using the tines of a fork, crimp the edges closed. Brush the remaining egg wash over the tops of each pastry pocket.

Bake at 400ºF for about 20 minutes. The tops should be golden and the pastry well puffed. Remove from oven and cool completely.

Combine all of the ingredients for the icing and stir until smooth. Drizzle over the cooled turnovers.