Best Pear Turnovers Recipes

PEAR, LEEK AND GRUYèRE TURNOVERS

Steps:

• Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; saut uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.
• Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.
• Preheat oven to 400°F. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.

APPLE -PEAR TURNOVERS

Steps:

• Before you start position 2 oven racks evenly in the oven near the center so there is space in between them. Preheat the oven to 400°F Grease 2 baking sheets with butter.
• To make the filling peel, core and cut into small chunks the apple and pear.
• Put the chunks into a bowl.
• Add the brown sugar, flour, vanilla, cinnamon, nutmeg and raisins and stir together.
• Sprinkle a work surface with some flour.
• Unfold 1 of the thawed puff pastry sheets on top of the flour. Keep the other sheet wrapped in the refrigerator.
• Sprinkle some flour on the pastry.
• Using a rolling pin, and beginning at the center of the pastry, roll out to the far side. Then roll from the center toward you.
• After every few rolls, give the pastry a quarter turn and sprinkle the top and bottom of the pastry with more of the flour so the pastry does not stick.
• Keep rolling and sprinkling until the pastry is a 12 1/2-inch square.
• Using a ruler and a pizza wheel or table knife, trim the edges to make a 12-inch square.
• Pull away the scraps of dough and discard.
• Cut the 12-inch square into 4 equal 6-inch squares.
• Spoon 1/3 cup of the filling into the center of each square.
• Spread the filling across the middle toward 2 opposite points.
• In a small bowl, beat the egg with a fork.
• Brush the beaten egg along 2 edges of each square with the pastry brush.
• Fold one-half of each square over the filling, enclosing it fully and forming a triangle.
• Press the edges together with the fork to seal them.
• Place the 4 turnovers on a prepared baking sheet, spacing them 2 inches apart.
• Repeat with the remaining puff pastry sheet and filling.
• Using a pastry brush, brush the tops of the turnovers with the beaten egg.
• Sprinkle the turnovers with the sugar.
• Put 1 baking sheet on the upper rack in the oven and the other sheet on the lower rack in the oven and bake for 10 minutes.
• Then, using oven mitts, remove the baking sheets and put each one on the opposite rack.
• Bake until the turnovers are puffed and brown, about 15 minutes more.
• Allow to cool for 10 minutes.

PEAR-CRANBERRY TURNOVERS

Steps:

• Preheat oven to 375°. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
• Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch- long strip. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.
• Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
• Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.

PEAR AND BRIE TURNOVERS

Steps:

• Using a wooden spoon, cream the Butter, Cream Cheese, and Salt together in a large bowl; stir in Confectioners' Sugar, then add the Flour about ½ Cup at a time, stirring well. When the dough coheres, turn it out onto a floured surface (This can be made in a stand up mixer as well).
• Gently knead 2 or 3 times and divide the dough into 4 equal size balls; flatten into ½ inch thick disk and wrap in plastic and refrigerate for at least an hour, preferably longer, until firm enough to roll but not too solid.
• Lightly butter a large baking sheet.
• Mix Flour and Granulated Sugar together in a small bowl; Working with one piece of dough at a time, roll it into an 8 inch circle on a sheet of lightly floured waxed paper.
• Dot with 1 Teaspoon of the Preserves, spreading it around the center of the circle and then sprinkle with some of the sugar-flour mixture.
• Arrange a single row of overlapping Pear slices over half of the dough: leave a good ¾ inch border around the slices, following curve of pastry; sprinkle with Flour-Sugar mixture and lay one or two slices of Brie over the Pears to cover.
• Moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together making a sort of rope edge; place on prepared baking sheet and refrigerate while you make the remaining turnovers.
• Preheat Oven to 400 Degrees.
• Brush each turnover with a little Milk and sprinkle with Granulated Sugar; then poke the surface 2 or 3 times with a fork to make steam vents.
• Bake for 10 minutes on the center oven rack; Reduce oven temperature to 375 and bake until golden brown, about 20 minutes (For even browning, rotate baking sheet 180 degrees 10 minutes before the turnovers are done).
• Transfer turnovers to a wire rack and let cool; while still warm, dust with Confectioners' Sugar.

PEAR TURNOVERS

Steps:

• Cook till goopy