Asian Pear Turnovers
I love puff pastry. I think it is one of those food items that delivers such an impressive punch for little effort. I find it immeasurably easier to use than fillo (phyllo) dough, and just as yummy, buttery, crunchy and good. These turnovers are pretty easy to make, and the recipe is super forgiving. You can use almost any fruit. We just happen to have an Asian Pear tree and I wanted to use the last of the hanging fruit before they fell.
|top layer is mini turnovers for the kids, bottom layer larger ones for the moms
Another wonderful thing about this dessert is that, like the flatbread, it tastes just as good at room temperature as it does warm. A bonus when you serve food buffet style. Not to mention that it is hard to get the filling just the right temp for little kids, so room temperature is almost preferable!
Asian Pear Turnovers
1 package puff pastry, found in your grocer’s frozen section
6 small asian pears or 3 large, diced into small cubes
3 TBS lemon juice
zest of half a lemon
3 TBS brown sugar
1 TBS whole wheat pastry flour
1/4 tsp cinnamon
a few grates of a nutmeg
pinch of salt
1 egg for egg wash
granulated sugar for dusting
Remove puff pastry from freezer and defrost on counter for 10 minutes. Preheat the oven to 400º.
In a medium size bowl have your lemon juice waiting. As you dice the asian pear place them in the lemon juice and stir. Then add all the other ingredients (except egg and dusting sugar) and stir.
Take out one sheet of puff pastry and place onto a floured board. Put the second sheet back in plastic and cover. Roll it out to about 12 x 15.
The you take a sharp knife dipped in flour and cut the puff pastry in fourths, and then cut each fourth in four again. You end up with 16 pieces. Roll each piece a few times before you fill it to get the shape you want. To make the little pillows you need a rectangle, and this shape is the most forgiving.
Put about a tablespoon of filling onto the puff pastry. Whisk your egg in a small bowl and then apply egg wash to the bottom three edges. Fold over and pressed closed with a fork. Make two small vent slits on the top. Place onto sheet pan. Continue with the next 15 squares.
When you have all 16 placed on the sheet pan, apply egg wash over each of them and then sprinkle lightly with granulated sugar. I like to do this by putting a spoonful of sugar on one palm and sprinkling it with my fingers over each pillow. I think you have more control that way.
Bake at 400º for about 15 minutes. You want the pastry to be golden brown and the sugar to be caramelized.
For the next batch I only cut my pastry into 8 pieces and rolled them into squares that I filled and folded into triangles. Partly to make a bigger size for the adults, and maybe just a tad bit because I was tired of all the rolling out of pastry. All the flour dusted around the kitchen makes me a wee bit antsy. For the bigger triangles you bake at 400º for about 20 minutes.
|ready to eat!
I love the crisp texture of the pastry combined with the juicy pear filling. In this recipe the pear really stands out, and the spices just add a touch of flourish. It is also a dessert I don’t mind feeding my kids. I hope your family enjoys it just as much as we do.
A votre santé!