Monday, August 26, 2013

Pear Turnovers

Mini Pear Turnovers

Utah is a wonderful place to be during pear season.  Thanks to a volunteer afternoon with The Green Urban Lunchbox, I got a large bowlful of fresh pears that all turned a lovely yellow which is of course the best time to enjoy them.  I have memories of a pear tree in my backyard as a kid and although I didn't care for the scent of the flowers, biting into a perfect sun-warmed yellow pear was pure joy. 

This batch of pears called out for something extra special and I was struck with inspiration... probably a Pinterest photo of something else that made me think of turnovers.  I didn't feel like looking up a recipe so I made one up.  This makes 18 so I had some to play with variations; the recipe below is for the best one.  :)

I used frozen puff-pastry.  I'm not one to spend time rolling and re-rolling pastry dough.  Pull it out of the freezer and unwrap it so it can thaw on the counter for 10-15 minutes, unfold it onto parchment paper and let thaw another 5 minutes or so, and you're all set.

The frozen pastry I get comes in a tri-fold so there are already marks to split it into three.  Split each one of those into three so you have nine small squares from each sheet.  Put a small slice of pear in the center of each one (more won't fit) and fold the edges over into a triangle, pressing the edges together. Note, don't mash the pears, use a whole slice; it holds together much better during baking.

Make an egg wash (beaten egg with a tablespoon-ish of water) and brush over each pastry.  This makes them shiny and crunchy.  Sprinkle cinnamon-sugar over the tops of them.  I made some with this and some without and it makes a huge difference.  Serve warm or cold, with Caramel Sauce for dipping.  Yum!

Mini Pear Turnovers
Mini Pear Turnovers
From Someplace That's Green
Makes 18

18 slices of ripe pear - Bartlett preferred.  (3-4 pears)
Box of frozen puff pastry (I use Pepperidge Farms)
1 Egg
1 Tbsp water

1.  Thaw the puff pastry and cut into squares.  There are two packages per box and each makes 9 squares.
2.  Put a small slice of pear onto each pastry.  Fold the edges over and press closed.  If the pear is too large to let it close, cut it smaller.  Closing is important.
3.  Arrange triangles on parchment paper on a baking sheet.
4.  Gently beat egg and water together in a small bowl to make egg wash.  Brush this over every pastry.
5.  Sprinkle cinnamon sugar over each pastry.
6.  Bake in 400-degree oven for about 15 minutes or until golden brown and puffy.
7.  Serve with caramel sauce and smiles.

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