Apple and Pear Turnovers
We use the sauce part of this recipe to teach our students that you can make something delicious and nutritious from local fall tree fruit without added sugar. At home I decided to put the sauce into puff pastry for a truly fabulous yet easy dessert. These taste delicious for about three days if kept in an airtight container. —Jan DeBlasi, Berkeley, California
How to Freeze Apple and Pear Turnovers?
Store baked 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
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
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1In 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 pod.
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2Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll out 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 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal.
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3Transfer to greased baking sheets. Brush tops of pastries with beaten egg; prick tops with a fork. If desired, sprinkle with coarse sugar and cinnamon. Bake until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm or at room temperature.
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