Cranberry Pear Puff Pastry Turnovers
Cranberry Pear Puff Pastry Turnovers might be a good recipe to expand your side dish repertoire. For $1.16 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 517 calories, 6g of protein, and 24g of fat. This recipe serves 8. 10666 people found this recipe to be delicious and satisfying. Head to the store and pick up pear, whole cranberry sauce, sugar, and a few other things to make it today. It is brought to you by Fork Knife Swoon. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is good. Puff Pastry Cheese Turnovers, Puff Pastry Apple Turnovers, and Puff Pastry Apple Turnovers are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
3 cups (12oz) fresh cranberries
optional egg-wash: 1 egg and 2 tsp half-and-half or milk
1 tbsp half-and-half or milk
juice and zest of 1 lemon
1 medium pear, peeled, cored and finely chopped
optional topping: 1 tbsp powdered sugar
2 sheets frozen puff pastry, defrosted
1 cup sugar
3/4 cup water
2/3 cup cranberry pear sauce (recipe below)
Equipment:
pot
baking paper
knife
oven
frying pan
whisk
Cooking instruction summary:
In a large sauce pot, bring the water and sugar to a boil, stirring occasionally until the sugar dissolves. Add the lemon juice and zest, cranberries and pear to the pot and return to a boil.Turn the heat down to medium-low, and let simmer, stirring occasionally, for 10-12 minutes until the cranberries have softened. Remove from the heat and let cool. Refrigerate until ready to use.Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper. Set aside.Unfold the puff pastry onto a sheet of parchment paper. With a sharp knife, cut the puff pastry square into quarters. Brush the edges of each pastry square (about 1/2-inch wide) with the half-and-half or milk. Place about a tablespoon of the cranberry pear sauce in the center of each square, reserving as much liquid as possible. Fold each pastry square in half diagonally, and place on the sheet pan.For golden-brown turnovers, whisk together the egg and cream, and brush the tops of each turnover. Bake for 16-18 minutes until the pastry is golden brown and cooked through, and the cranberry pear sauce is bubbly. Remove from the oven and let cool on a baking rack. Serve warm with a dusting of powdered sugar.
Step by step:
1. In a large sauce pot, bring the water and sugar to a boil, stirring occasionally until the sugar dissolves.
2. Add the lemon juice and zest, cranberries and pear to the pot and return to a boil.Turn the heat down to medium-low, and let simmer, stirring occasionally, for 10-12 minutes until the cranberries have softened.
3. Remove from the heat and let cool. Refrigerate until ready to use.Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper. Set aside.Unfold the puff pastry onto a sheet of parchment paper. With a sharp knife, cut the puff pastry square into quarters.
4. Brush the edges of each pastry square (about 1/2-inch wide) with the half-and-half or milk.
5. Place about a tablespoon of the cranberry pear sauce in the center of each square, reserving as much liquid as possible. Fold each pastry square in half diagonally, and place on the sheet pan.For golden-brown turnovers, whisk together the egg and cream, and brush the tops of each turnover.
6. Bake for 16-18 minutes until the pastry is golden brown and cooked through, and the cranberry pear sauce is bubbly.
7. Remove from the oven and let cool on a baking rack.
8. Serve warm with a dusting of powdered sugar.
Nutrition Information:
covered percent of daily need
