We actually didn’t have many leftovers from Thanksgiving, which is why you didn’t see too many turkey soup and mashed potato cake recipes on here. One thing I did have leftover, though, was a sheet of puff pastry from making cheater spanakopitas, and an extra pear that ended up not being used in the salad. Both were calling my name. In unison. So, despite still being in sugar overload the day after Thanksgiving, I went ahead and whipped these turnovers up because the pastry needed to be used and Tom was going out of town that next morning. I did not need to be left alone with a sheet of puff pastry.
These are so simple and turned out delicious. I absolutely love fruit pastries with flaky crusts, and who doesn’t love cinnamon? I realized as I was making these that I had run out of vanilla extract, so I used a little almond instead, but I really loved the way it complemented the pear and would probably do the same next time. These are great for a more indulgent breakfast or for dessert with a scoop of ice cream.
Easy Pear Turnovers
1 bartlett pear, peeled and cored
2 Tbsp. brown sugar
1/4 tsp. cinnamon
1/16 tsp. nutmeg
1/16 tsp. cloves
1/4 cup raisins
splash of almond extract (or vanilla)
1 sheet puff pastry, thawed
Preheat the oven to 400.
Cut the pear into small/relatively thin pieces or slices, and toss together with the brown sugar, cinnamon, nutmeg, cloves, raisins and extract.
Roll out the puff pastry so it’s just a tad larger and forms a square. Cut it into four squares.
Spoon 1/4 of the pear mixture into each square. Fold each square corner-to-corner so it forms a triangle and with wet fingertips, pinch the dough together to seal (you can also press down with a fork). Place on a baking sheet.
Lightly beat the egg, and brush the tops of each triangle with it. Sprinkle each turnover with turbinado/coarse sugar. Bake in the preheated oven for about 25, until golden.