Pear Turnovers
I don’t love pears nearly as much as I love apples. When I have both in front of me, I will naturally go for the apple. I kept getting a couple of pears in my CSA box and they started just piling up in the fridge. I knew I had to do something with them. I chopped them small and cooked them with some maple syrup and vanilla until they were mostly soft and then thickened the juices with some corn starch. I then put the cooked fruit between two pieces of dough and created the most amazing Pear Turnovers. Not only are they delicious but they are also making me rethink my relationship with pears. I had to give most of them away so that I shouldn’t finish it off myself.
I used puff pastry that was pre-cut to save time. I particularly like the brand shown in this photo as it’s very thin. If you can’t find it just use regular puff pastry, roll it out thin and cut into three inch squares.
Missing the corn starch and vanilla
Chop the pears. Don’t worry too much about perfect cubes
Cook until soft and pears release their juices
Roll out puff pastry and cut into 3 inch squares
Add a tablespoon of filling
Bake until golden brown
Sprinkle with confectioners sugar and serve
- 6 pears peeled and cut into ¼ inch cubes
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- 1 tablespoon corn starch
- ¼ cup water
- 1 package of puff pastry (pre cut into 36 small squares)
- Add pears and maple syrup to a pan
- Cook on low for 20 minutes until fruit begins to soften
- Add a little water if fruit begins to stick to the pan
- Mix cornstarch and water and add to pan and cook until thickened
- Remove from heat and add vanilla and mix well
- Let cool
- Lay out 18 pieces of dough
- Add 1 heaping tablespoon to each square
- Cover with another square and use a fork to press the ends together
- Bake at 400 for 20 minutes
- Dust with confectioners sugar
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