Who doesn’t love fresh pastries? All warm and crispy, straight from the oven. That’s what you can have at home. With this easy recipe using frozen puff pastry dough. These Super Easy Pear & Cranberry Turnovers can be on your table. So yummy.
Let’s get right to it.
Since the puff pastry dough sheet is frozen, you’ll need to rest it on your counter for about 30 minutes. After that time, it should be soft and pliable.
- Meanwhile, preheat the oven to 400°F.
- Place the grate in the center of the oven.
- Line a baking sheet with parchment paper.
Any type of fresh pear should work. I usually use a bartlett pear – either one medium or two small.
The turnovers don’t spend that much time in the oven so you don’t want the pear to be cut into thick chunks. While you’re at it, give the dried cranberries a rough chop.
- Cut the peeled & cored pear into small thin slices.
- In a medium bowl, combine with the brown sugar, cinnamon, nutmeg, cloves, chopped cranberries, and vanilla extract.
- Set aside.
- Lightly roll out the puff pastry so that it forms a 10.5-inch square.
- Cut it into four equal squares.
- Spoon one-quarter of the pear mixture into each square.
- Fold each square corner-to-corner so that it forms a triangle.
- With wet fingertips, pinch the dough together to seal.
- Press the edges with the tines of a fork.
- Place the formed turnovers on the prepared baking sheet.
- Brush the tops of each triangle with the beaten egg.
- Sprinkle each turnover with turbinado sugar.
- Bake in the preheated oven for about 15 minutes, until golden.
Don’t be tempted to skip the parchment paper. As the turnovers bake, some of the fruity syrup escapes onto the pan. The paper keeps it all from sticking and it makes clean up a breeze.
- Be sure that the shelf is positioned in the center of the oven.
- The baking temperature is fairly high.
- This will help avoid over-browning on the bottom of the turnovers.
Your Super Easy Pear & Cranberry Turnovers are almost ready.
After about 15 minutes, your kitchen will smell like a bakery and you’ll have the most amazing fruit pastry.
Just add a cup of coffee. Or tea.
And gather your favorite people.
super easy pear & cranberry turnovers
Flaky & crispy, straight from your home oven.
Ingredients
- 1 bartlett pear, peeled & cored (about 8 ounces)
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- pinch ground nutmeg
- pinch ground cloves
- 1/4 cup dried cranberries, roughly chopped
- 1/8 teaspoon pure vanilla extract (or almond extract)
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten
- turbinado sugar, for dusting
Instructions
-
Preheat oven to 400°F. Place the grate in the center of the oven. Line a baking sheet with parchment paper.
-
Cut the pear into small thin slices. In a medium bowl, combine with the brown sugar, cinnamon, nutmeg, cloves, chopped cranberries, and vanilla extract. Set aside.
-
Lightly roll out the puff pastry so that it forms a 10.5-inch square. Cut it into four equal squares.
-
Spoon one-quarter of the pear mixture into each square. Fold each square corner-to-corner so that it forms a triangle. With wet fingertips, pinch the dough together to seal while pressing the edges with the tines of a fork. Place the formed turnovers on the prepared baking sheet.
-
Brush the tops of each triangle with the beaten egg. Sprinkle each turnover with turbinado sugar. Bake in the preheated oven for about 15 minutes, until golden.
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