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!
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (313g)|
|Recipe Makes: Servings|
|Calories from Fat: 314 (31%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||46 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 434.2mg||134 %|
|Sodium 202.2mg||7 %|
|Potassium 811.9mg||21 %|
|Total Carbohydrate 156.9g||46 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 151.5g|
|Protein 23.6g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1002
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