Pear & Cranberry Turnovers

Pear & Cranberry Turnovers

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pear & Cranberry Turnovers are great for dessert or breakfast. These pastries get a bit of tartness from dried cranberries to balance out the sweetness of ripe fall pears.

  • 1/4 Cup Pecans (Finely Chopped)
  • 2 Ripe Bartlett Or Anjou Pears (Peel, Core & Finely Chop)
  • 3 Tablespoons Dried Cranberries
  • 3 Tablespoons Sugar
  • 17.3 Ounces Package Frozen Puff Pastry Sheets (Thawed)
  • 1 Large Egg Beaten
  • Powdered Sugar For Dusting
  1. Line large-size baking sheet with parchment paper. Set aside.
  2. Preheat oven to 400 degrees.
  3. To large-size bowl add chopped pecans, chopped pears, cranberries, and sugar. Toss to combine.
  4. Unfold and cut each pastry sheet into 4 squares. Spoon 3 rounded tablespoons of filling onto center of pastry squares. Fold 1 corner across to opposite corner to create a triangle. Press and pinch edges to seal tightly.
  5. Arrange on prepared baking sheet. Brush tops with beaten egg.
  6. Place in oven 18 to 20 minutes until golden brown.
  7. Remove from oven and cool on wire rack.
  8. Dust with powdered sugar.
  9. Serve warm or at room temperature.
  10. Serves 8
  11. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  12. "Work With What You Got!"
  13. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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