We love a good pastry, so we combined juicy pears with walnuts and golden raisins, wrapped them in flaky puff pastry, and drizzled them with a sweet plum frosting. These our a-PEAR-antly our new favorite and we're PLUM excited to share them with you!

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Name: Pear Turnovers with Plum Drizzle
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 1
Cuisine: American
Ingredients: 2 sheets Frozen puff pastry about 1 lb; 2-3 Bosc Pears peeled, cored, and diced (1 lb total); 1/3 cup Golden raisins; 1/4 cup Walnuts chopped; 1 tbsp All purpose flour; 1/4 cup Light brown sugar packed; 1/2 tsp Vanilla extract; 1/4 tsp Salt; 1/2 tsp Ground cinnamon; 1/4 tsp Ground ginger; 1/8 tsp Ground nutmeg; 1 large Egg; 2 tbsp Water; 2 tbsp Granulated sugar; 1 cup Powdered sugar; 1/2 tsp Vanilla extract; 2 tbsp plum preserves; 1-2 tbsp milk or water

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INGREDIENTS

For the turnovers:
2 sheets Frozen puff pastry ; about 1 lb
2-3 Bosc Pears ; peeled, cored, and diced (1 lb total)
1/3 cup Golden raisins
1/4 cup Walnuts ; chopped
1 tbsp All purpose flour
1/4 cup Light brown sugar ; packed
1/2 tsp Vanilla extract
1/4 tsp Salt
1/2 tsp Ground cinnamon
1/4 tsp Ground ginger
1/8 tsp Ground nutmeg
1 large Egg
2 tbsp Water
2 tbsp Granulated sugar
For the plum glaze:
1 cup Powdered sugar
1/2 tsp Vanilla extract
2 tbsp plum preserves
1-2 tbsp milk or water

Servings

INSTRUCTIONS

1. If using frozen puff pastry, thaw the dough according to the package directions.

2. Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.

3.In a medium mixing bowl, toss the diced pears with raisins, walnuts, all-purpose flour, brown sugar, vanilla extract, salt, cinnamon, ginger, and nutmeg.

4. Dust your work surface with all-purpose flour and unfold one sheet of puff pastry. Cut the puff pastry into 4 equal squares. Repeat with the second sheet of puff pastry.

5. Divide the pear filling evenly between the 8 squares of puff pastry. Be sure to leave a border of at least ½-inch around the filling.

6. Beat the egg with 1 tablespoon of water. Use a pastry brush to paint the egg wash on the border of each puff pastry square.

7. Fold half of each pastry over the filling to form triangles. Use a fork to seal the edges of each pastry.

8. Brush the tops of each turnover with the remaining egg wash and sprinkle with granulated sugar.

9. Bake turnovers for 20 to 25 minutes or until the pastry is puffed and golden brown. Remove from the oven and transfer turnovers to a wire rack. Let the turnovers cool until just slightly warm before glazing.

10. To make the glaze, stir powdered sugar, vanilla extract, plum jam, and 1 tablespoon of milk or water. Add more milk or water, 1 tablespoon at a time, until the glaze is smooth, thick, and coats the back of a spoon.

11. Use a spoon to spread the glaze on top of each turnover. Let turnovers sit at room temperature for about 10 minutes to let the glaze set.

NOTES

PROTIP: When working with puff pastry, don't let the pastry get too warm. If it seems like it is falling apart or difficult to work with, put it in the refrigerator for 10-15 minutes to allow the butter to firm back up.

Before baking, let pastries rest in the fridge for 10 minutes. This will help them hold their shape when baking.

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Pear Turnovers with Plum Drizzle

For the turnovers:
2 sheets Frozen puff pastry about 1 lb
2-3 Bosc Pears peeled, cored, and diced (1 lb total)
1/3 cup Golden raisins
1/4 cup Walnuts chopped
1 tbsp All purpose flour
1/4 cup Light brown sugar packed
1/2 tsp Vanilla extract
1/4 tsp Salt
1/2 tsp Ground cinnamon
1/4 tsp Ground ginger
1/8 tsp Ground nutmeg
1 large Egg
2 tbsp Water
2 tbsp Granulated sugar
 For the plum glaze:
1 cup Powdered sugar
1/2 tsp Vanilla extract
2 tbsp plum preserves
1-2 tbsp milk or water