Pear Turnovers Recipes

APPLE TURNOVERS

Steps:

• Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
• Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
• Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
• To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

APPLE TURNOVERS

Steps:

• In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

PEAR AND AMARETTI TURNOVERS

Steps:

• Combine pears, sugar and brandy in large bowl. Toss to coat.
• Draw one 4 x 4-inch pear shape and one 4 1/2 x 4 1/2-inch pear shape on parchment paper. Using scissors, cut out shapes.
• Line baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Using 4 x 4-inch parchment template, cut out 6 pear shapes from pastry. Transfer pear-shaped pastries to baking sheet, spacing evenly.
• Sprinkle half of crushed cookies over pastries, leaving 1/2-inch border. Arrange pear slices over crushed cookies. Sprinkle remaining cookies over pears. Roll out second pastry sheet on lightly floured surface to 14 1/2-inch square. Using 4 1/2 x 4 1/2-inch parchment template, cut out 6 pear shapes from pastry. Brush edges of pastries on baking sheet with water. Arrange larger pear-shaped pastries atop pears, pressing pastry edges together to adhere. Press edges with fork to seal. Using skewer, poke small hole in top of each turnover to allow steam to escape. Press 1 almond sliver in tip of each turnover to represent stem. Cover and refrigerate 20 minutes.
• Preheat oven to 375°F. Brush turnovers with egg. Bake until golden brown, about 30 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Store in airtight container 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, 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.