And then when ready to bake, arrange them on a baking sheet, do NOT thaw, egg wash and bake for about 23-25 minutes. ![]() Once frozen, transfer them to a freezer bag. Freeze them unbaked, and without an egg wash.Īrrange them on a small parchment lined baking sheet, and freeze uncovered. Use an egg wash to seal the edges before crimping.Refrigerate the turnovers for 20 minutes before baking.How do I keep the turnover filling from leaking? While turnovers are still warm, stir together powdered sugar, vanilla, and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers. Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed. Refrigerate for 20 minutes (this helps the filling from leaking out.) With a paring knife, cut 2-3 small slits in the top of each turnover. Transfer to a parchment -lined baking sheet, keeping them at least 1″ apart. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together.Īnd crimp tightly along the edges using a fork to seal. Thoroughly Beat together 1 egg and 1 Tbsp water. Filling is juicy so make sure to not get too much liquid when scooping mixture. Place a ¼ cup cooled pear mixture in center of each square, leaving at least a 1/2″ border. With a pizza cutter, cut into 4 equal-sized squares. Use a rolling pin to roll the first sheet of thawed pastry to an 11″ square. Continue to simmer 3 minutes until pears are soft and caramelized. Reduce heat to low and stir in the brown sugar, cinnamon, ginger and salt. Add diced pears and cook, stirring occasionally until softened (5 min). In a medium pot, melt 1 Tbsp butter over medium heat. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the pear filling. Egg – You will need to mix an egg with some water to make an egg wash to help seal the turnovers, and brush on top to help them get golden brown.Salt – A little salt always helps to balance the sweetness in your recipe. ![]() Brown sugar – I love using organic brown sugar, and this helps to sweeten up the pear filling.Ginger– I love pairing pears and ginger together.Cinnamon – Of course you need some warm spices to go with the pears!.Butter – The pears will cook in a little butter to get soft and delicious.Flour – This doesn’t go into the recipe, but just to dust the counter with.Pears – You want about 3-4 pears, that you peel and dice up small.You will use the WHOLE box to make 8 turnovers. Puff pastry – You want to make sure your puff pastry is thawed according to the box directions.And what’s better than to make a pear dessert in the Fall? Seasonal – I love using seasonal produce if I can.So you can make these now, assemble them, and go ahead and freeze them to bake later if you want. Freeze For Later – I hate having to make desserts last minute, especially for the holidays. Quick To Make – You have to cook the filling, but other that these are quick to make since we are using a box of puff pastry.They are folded into triangles (at least that’s how I’ve always seen them!) and baked. A turnover is a hand held dessert that is made out of puff pastry and hiding inside is some sort of filling – could be sweet or savory. Move over apple it’s pears turn to shine. ![]() I decided to mix things up a bit and make these pear turnovers. How about we make hand held turnovers instead. So I figured why would I whip up a whole pie for 3 people? But this Thanksgiving is going to look a little different. Puff pastry is your answer to that “must have pie” for the holidays conundrum. I grabbed the box of puff pastry and didn’t look back. Sure you could go ahead and make puffy pastry. And I can’t say no to a warm turnover.īut seriously, why does anyone bother buying those boxed ones when you can make a homemade version that’s way better? Ok yes I still used boxed puff pastry. I know what it means when someone says “dial up modem”. One of the desserts I adored as a child were those boxed turnovers. And who doesn’t love their own handheld version of pie? I swapped out the traditional apples and went for juicy, ripe pears in this spiced filling and with flaky layers of puffy pastry, and sweet vanilla icing drizzled over, what’s not to love? These pear turnovers are your answer to when you don’t feel like making a pie for the holidays.
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