Apple and Pear Turnovers

Total Time

Prep: 35 min. Bake: 20 min.

Makes

16 servings

Ingredients

• 1/4 cup unsweetened apple juice or water
• 2 tablespoons maple syrup
• 1 vanilla bean or 1 tablespoon vanilla extract
• 3 medium apples, peeled and chopped
• 3 medium pears, peeled and chopped
• 1 medium lemon, zested and juiced
• 2 packages (17.3 ounces each) frozen puff pastry, thawed
• 1 large egg, beaten
• 2 tablespoons coarse sugar, optional
• 1/2 teaspoon ground cinnamon, optional

Directions

1. In a large skillet, bring apple juice and maple syrup to a simmer over medium heat. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into skillet; add bean. Cook until liquid has reduced slightly, 1-2 minutes. Add apples and pears; cook and stir until fruit is just tender, 7-9 minutes. Remove from heat; add lemon zest and juice. Cool completely. Remove vanilla bean pods.
2. Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll each sheet into a 12-inch square; cut each sheet into 4 equal squares. Spoon 1/4 cup apple mixture diagonally over half of each square to within 1/2 in. of edges. Moisten pastry edges with water. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal.
3. Transfer to greased baking sheets. Brush tops of pastries with beaten egg; prick tops with a fork. If desired, combine coarse sugar and cinnamon; sprinkle over pastries. Bake until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm or at room temperature.
4. <b>Freeze option: </b> Freeze pastries in freezer containers. To use, reheat pastries on an ungreased baking sheet in a preheated 350° oven until heated through, 5-7 minutes.

Apple and Pear Turnovers Tips

What kind of apples should you use to make apple and pear turnovers?

You want an apple that won't turn mushy or break down too much while it bakes. Golden Delicious or Granny Smith are great for this recipe because their flesh stays intact even when cooked. (There are newer types of apples you can use for baking, too.)

How can you prevent apple and pear turnovers from getting soggy?

To ensure a light and flaky turnover, we create a barrier between the crust and the juicy fruit by brushing the surface of the unbaked pastry crust with beaten egg before adding the filling. If you're really up for a challenge, try making your own puff pastry from scratch!

How long will apple and pear turnovers last for?

Turnovers are best served warm the day of baking. But if you plan on making them ahead, they'll stay fresh for 3-4 days stored in an airtight container in the refrigerator. Check out these easy puff pastry recipes to try for your next meal.

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

1 pocket: 351 calories, 17g fat (4g saturated fat), 12mg cholesterol, 207mg sodium, 46g carbohydrate (9g sugars, 6g fiber), 5g protein.

source https://www.tasteofhome.com/recipes/apple-and-pear-turnovers/

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