There's nothing like Fall to get you in the mood to bake all the things! I think it has to be one of my favorite seasons... I say that about every season, but really, Fall is up there. So, with these cold, wet days we've had lately I am in the mood for cozy, warm treats. These turnovers are just that, cozy and warm. Do you remember those cherry turnovers that came in a little box in the dairy section you could buy and they would puff up so pretty in the oven and then you would drown them in the packet of white sweet icing? Anyone?? Well anyway, my mom used to make those for me and my brother when we were little, and then one day they disappeared. So in honer of that memory, here are some turnovers that remind me lots of those, but with Fall flavors. They are so easy, with a ready made dough, so all you have to do is make the filling. Also, pears.... I always forget how delicious they are until I eat one again - they are so good! The cranberries are so pretty and add that cherry taste/feeling I remember from my childhood. All in all, these are delicious and could be making your kitchen smell like Fall in no time.
Pear and Cranberry Turnovers
-makes 12 turnovers
- 3-4 ripe pears
- 1/3 cup cranberries
- 1/3 cup sugar
- 2 tablespoons brown sugar
- 1/4 cup water
- 1 teaspoon cinnamon
- pinch of salt
- 1-2 tablespoons flour
- frozen puff pastry
- 1 egg
Glaze
- 1 cup sugar
- 1-3 tablespoons of milk
To start, preheat your oven to 375 degrees and peel your pears, then cut them into bite size pieces. Remember, if the pears are too big they won't fit in the turnovers. Throw the pears in a pan with the cranberries and add the water and sugar. Cook over medium high heat for about 5 minutes, then add the cinnamon and salt and cook for another 5-10 minutes. Stir often, until the pears are just softened. Lastly, stir in the flour and turn heat to high. It should take just a couple minutes before you see the juices thickening into a syrupy sauce, then turn off the heat. Let the filling cool while you unfold your pastry and prepare the dough. When you unfold the pastry it will be a rectangle shape. Cut about an inch or two off the top so the dough is a square, then cut it into 3 strips vertically and in half across so you have 6 little squares to fill. Then, spoon a tablespoon or so of filling into each one, fold diagonally and crimp with a fork.
Set your turnovers on a baking sheet. I usually do 6 to a sheet just so they have room to puff. You will need both sheets of puff pastry to make the total twelve. Whisk your egg up with a few drops of water and brush it liberally over the tops of the turnovers. Bake them in an oven at 375 degrees for 18-20 minutes, or until golden brown.
Once they are out of the oven, wait 10 minutes before glazing - if they are too warm, the glaze won't stick. To make the glaze, just mix your sugar and milk. Add just a tablespoon of milk to start and keep adding until its just combined. You are going for a thick glaze, so don't add too much milk. Also, in my opinion, the more glaze the better, just like when I was a kid... (Now eat immediately, while they are still warm and gooey on the inside!) You will have extra filling, which is great over ice cream, pound cake, or just eaten with a spoon!
*** A note about puff pastry- you can find it in the frozen foods isle. I always use Pepperidge Farms brand. It comes with two sheets of pastry that have to be thawed overnight in the fridge, or I set it out on the counter a few hours before I make something to thaw a little faster. It's a great easy dough that is my 'go to' when I need flakey layers of puffy, buttery goodness!