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4.50 from 4 votes

Pear Turnovers

Easy pear turnovers made with store-bought puff pastry.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8 turnovers
Calories: 432kcal

Ingredients

  • 1 lb puff pastry 2 sheets thawed according to package instructions
  • 1 Tbsp all-purpose flour for dusting
  • 1 1/4 lb Pears 3 medium peeled, cored and diced into 1/3" thick pieces
  • 1 Tbsp unsalted butter
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • ¼ teaspoon ginger
  • 1/8 tsp salt
  • 1 egg+ 1 Tbsp water for egg wash

For the Glaze:

  • 1/2 cup powdered sugar
  • 1-2 Tbsp heavy whipping cream
  • 1/2 teaspoon vanilla extract

Instructions

  • Remove puff pastry from the freezer and thaw according to instructions while making and cooling the pear filling.
  • In a medium pot, melt 1 Tbsp butter over medium heat. Add diced pears and cook, stirring occasionally until softened (5 min).
  • Reduce heat to low and stir in 1/4 cup brown sugar, cinnamon, ginger and salt. Continue to simmer 3 minutes until pears are soft and caramelized. Remove from heat and set aside to cool.
  • Use a rolling pin to roll the first sheet of thawed pastry to an 11" square. With a pizza cutter, cut into 4 equal-sized squares. Place a ¼ cup cooled pear mixture in center of each square, leaving at least a 1/2" border. Filling is juicy so make sure to not get too much liquid when scooping mixture.
  • Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal.
  • Transfer to a parchment-lined baking sheet, keeping them at least 1" apart. With a paring knife, cut 2-3 small slits in the top of each turnover. Refrigerate for 20 minutes (this helps the filling from leaking out.)
  • Preheat oven to 400F. Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
  • While turnovers are still warm, stir together powdered sugar, vanilla, and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers.

Notes

  • Tools:  Baking Sheet| Parchment paper | Large saucepanPizza cutter |  silicone pastry brushes
  • Freezing: Freeze them unbaked, and without an egg wash. Arrange them on a small parchment lined baking sheet, and freeze uncovered. Once frozen, transfer them to a freezer bag. And then when ready to bake, arrange them on a baking sheet, do NOT thaw, egg wash and bake for about 23-25 minutes.

Nutrition

Calories: 432kcal | Carbohydrates: 52g | Protein: 5g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 181mg | Potassium: 130mg | Fiber: 3g | Sugar: 21g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg