pear puff pastry turnover

Reserve any remaining egg wash. (At this point the unbaked turnovers can be stored in the freezer, individually wrapped in plastic wrap, for up to 2 weeks. Required fields are marked *. With a bumper crop of pears from my dad's garden, I was excited to try making these pear turnovers. You don’t need to roll your puff pastry out, simply use your hands to press out any seams if necessary to make it smooth and flat. On one corner of each of the squares add a little less than a quarter cup of the pear filling and seal the sides of the triangle with a fork. Place a rack in the center of the oven and preheat to 350°F (175°C). Sprinkle on chocolate chips. On a clean surface, sprinkle a little flour and set one of the puff pastry sheets on top. Melt the butter and olive oil in a large skillet over medium heat. Email the grocery list for this recipe to: Put the dates and baking soda in a small bowl and add enough hot water to cover the dates. ; 2 Line a large rimmed baking sheet with parchment paper. Spoon 1/4 of the pear mixture into each square. Let the turnovers cool and serve. You may need to add a little water to keep the mixture from going dry 1 egg 1 sheet puff pastry, thawed Using a pastry brush, lightly brush the empty pastry dough with the egg wash. Place puff pastry sheets on work surface. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. 1 - 12 of 4 Recipes. Roll out pastry on lightly floured surface to 14-inch square; cut into 9 equal squares. I made the mistake of allowing the dough to reach room temperature, and handling it was very challenging. These are great for a more indulgent breakfast or for dessert with a scoop of ice cream. Now this is my kind of leftover dish They look so flaky and delicious! Stir to dissolve the baking soda, which will soften the skins of the dates and allow them to blend more easily into the pears. Line a baking sheet with parchment paper. Puff pastry – You want to make sure your puff pastry is thawed according to the box directions. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Cook for 5 to 6 minutes more. 4 ROLL OUT THE PASTRY: Sprinkle a work surface with some flour. Bake in the preheated oven for about 25, until golden. Roll out the puff pastry so it’s just a tad larger and forms a square. If you want it sweeter, I think it’s perfectly fine to add a little brown sugar or chop up a few more dates and throw them in (no need to soak). Don’t be afraid to be firm with the dough: flip it upside down, turn it side to side, and pound it with the rolling pin to flatten it as you roll it into a long rectangle. I’m all about making things with pears now that they are in season! Pears – You want about 3-4 pears, that you peel and dice up small. You’re right, who doesn’t love fruit pastries? Cut it into four squares. Trim the edges, then cut each pastry sheet into 4 equal squares. Line a baking sheet with parchment. (The compote can be refrigerated in an airtight container for up to 1 week.). The frozen turnovers baked in 1 hour a few days later. It was the first cool night of the year and the temperatures were dipping into the low 50’s. 1 bartlett pear, peeled and cored “These lovely pastries are much more sophisticated than the turnovers from my childhood.” “Very subtly sweet.” “The natural sweetness partnered quite well with the buttery crunch of the puff pastry.” “These are turnovers for grown-ups.” That’s what folks are saying about these lovely and autumnal pear turnovers. Cut into 4 equal squares. Cut a rectangle about 7″ wide by 10″ long, or so that the puff-pastry is about 3/4″ wider than the pear slices on each side. 1 Preheat the oven to 400°F and arrange a rack in the middle. Remove the turnovers from the oven and let them cool slightly before serving. Place puff pastry sheets on work surface. If desired, use a ruler or a straight edge to measure the squares exactly so that the turnovers are easier to fill and the final pastry is uniform in size and appearance. © 2020 Elly Says Opa! These are turnovers for grown-ups. Using a pastry brush, lightly brush the tops of the turnovers with the egg-cream mixture. I really like that they don't contain any refined sugar, as the sweetness comes from the dates and pears themselves. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. The recipe called for about 1 pound, which equaled 2 boxes. Bake in a preheated oven at 350 F for 15 minutes, until the puff pastry is crispy and golden. Well, these lovely pastries are much more sophisticated than the turnovers from my childhood. Sprinkle each turnover with turbinado/coarse sugar. You don't have to be an experienced pastry chef to make the kinds of light and flaky fruit pastries that tempt you at the bakery. Cut a small slit in the top to let out steam. (I used a bench scraper to lift the corner and guide it over the filling and also to transfer the folded turnovers to the baking sheet.) ; 4 In a bowl, toss together the pear …

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