Who doesn’t love fresh pastries? All warm and crispy, straight from the oven. That’s what you can have at home. With this easy recipe using frozen puff pastry dough. So yummy.
Let’s get right to it. Since the puff pastry dough sheet is frozen, you’ll need to have it rest on your counter for about 30 minutes. After that time, it should be soft and pliable. Meanwhile, get your oven preheated and prepare the fruit filling.
Any type of fresh pear should work, but I choose to use a bartlett pear. Either one medium or two small.
Once the pear is peeled and cored, it is cut into fairly thin slices. The turnovers don’t spend that much time in the oven so you don’t want the pear to be cut into thick chunks. While you’re at it, give the dried cranberries a rough chop.
Mix all of the filling ingredients in a medium-sized bowl and set it aside. By now, the puff pastry dough should be ready. It is lightly rolled out so that it forms a 10.5-inch square. That large square will then be divided into four equal-sized squares.
Now we’re on the home stretch. The fruit filling is divided into four equal parts (a little under 2-ounces each) so that it can be placed evenly on the center of each dough square. The dough is then folded over to cover the filling and form a triangle. With wet fingertips, pinch the dough together to seal along the edges. A quick press with the tines of a fork will totally seal the deal.
The prepared turnovers are then placed on the paper-lined baking sheet. The parchment paper is not required but believe me …it makes clean up a breeze. Each turnover is then brushed with a bit of egg wash. Then topped off with a sprinkling of turbinado sugar.
Be sure that the shelf is positioned in the center of the oven. The baking temperature is fairly high and this will help avoid over-browning on the bottom of the turnovers.
After about 15 minutes, your kitchen will smell like a bakery and you’ll have the most amazing fruit pastry. Just add a cup of coffee. Or tea.
pear & cranberry turnovers
Flaky & crispy, straight from your home oven.
- 1 bartlett pear, peeled & cored (about 8 ounces)
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- pinch ground nutmeg
- pinch ground cloves
- 1/4 cup dried cranberries, roughly chopped
- 1/8 teaspoon pure vanilla extract (or almond extract)
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten
- turbinado sugar, for dusting
Preheat oven to 400°F. Place the grate in the center of the oven. Line a baking sheet with parchment paper.
Cut the pear into small thin slices. In a medium bowl, combine with the brown sugar, cinnamon, nutmeg, cloves, chopped cranberries, and vanilla extract. Set aside.
Lightly roll out the puff pastry so that it forms a 10.5-inch square. Cut it into four equal squares.
Spoon one-quarter of the pear mixture into each square. Fold each square corner-to-corner so that it forms a triangle. With wet fingertips, pinch the dough together to seal while pressing the edges with the tines of a fork. Place the formed turnovers on the prepared baking sheet.
Brush the tops of each triangle with the beaten egg. Sprinkle each turnover with turbinado sugar. Bake in the preheated oven for about 15 minutes, until golden.