Pear Turnovers

We had 6 pears that were too ripe to eat and I had a package of the DuFour Puff Pastry in the freezer. I thought it would be fun to make pear turnovers. They were easy to make and Abby had a great time "painting" the pastry dough and sprinkling sparkly sugar to the top.

To make pear turnovers:
Peel, core and dice 6 pears ( I used my Vidalia chop wizard) and add to a large mixing bowl
Add 2 tsp. cinnamon and 1 tsp. ground ginger or apple pie spice
Add 4-5 tsp. sugar or brown sugar
juice from 1/2 lemon
2 Tbs. flour

Stir to combine and let sit for a couple minutes

For egg wash:
1 egg
2 tbs. milk

Stir to combine.


Unwrap the pastry and cut into 4x4 squares. I am bad at measuring and made rectangles, they work fine also, but you won't get the traditional turnover shape. As long as the top half covers the bottom half you're fine.

Brush the edges of the puff pastry with the egg wash and a pastry brush. Add 1 large Tbs. of the pear mixture to the lower half of the puff pastry square (or rectangle) and fold the other half over the pear mixture to completely enclose the mixture. Press down firmly to seal the turnover. Brush the top of the turnover with more of the egg mixture and sprinkle with demerra sugar or regular white sugar.

Continue until you run out. I got 8 turnovers from 1 box of the DuFour Puff Pastry and had lots of leftover pear mixture.

Bake at 400 for 10-12 minutes until turnovers are golden. Remove and let cool as the pear mixture will be VERY hot.