Pear and Cranberry Turnovers

These Pear and Cranberry Turnovers are flaky and crispy, straight from your home oven.

Total Time

30min

0.0

0 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

Bartlett Pears , peeled, cored

•

2 Tbsp

Brown Sugar

•

1/4 tsp

Simply Organic Cinnamon, Ground

•

1 pinch

Ground Nutmeg

•

1 pinch

Ground Cloves

•

4 Tbsp

Roughly Chopped Dried Cranberries

•

1/8 tsp

Pure Vanilla Extract

or Almond Extract

•

1 sheet

Puff Pastry , thawed

•

Eggland's Best Classic Egg , lightly beaten

•

to taste

Raw Sugar

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C). Place the grate in the center of the oven. Line a baking sheet with parchment paper.

In a medium bowl, combine the Bartlett Pears (1) , Brown Sugar (2 Tbsp) , Simply Organic Cinnamon, Ground (1/4 tsp) , Ground Nutmeg (1 pinch) , Ground Cloves (1 pinch) , Dried Cranberries (4 Tbsp) , and Pure Vanilla Extract (1/8 tsp) . Set aside.

Lightly roll out the Puff Pastry (1 sheet) so that it forms a 10 1/2-inch square. Cut it into four equal squares.

Spoon 1/4 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 Eggland's Best Classic Egg (1) . Sprinkle each turnover with Raw Sugar (to taste) .

Bake in the preheated oven for about 15 minutes, until golden. Serve warm.

Nutrition Per Serving

CALORIES

432

FAT

24.7 g

PROTEIN

6.2 g

CARBS

47.6 g