Pear Almond Turnovers
Pear Almond Turnovers
Pear Almond Turnovers
Pear Almond Turnovers

Pear Almond Turnovers

David Venable

These light and fluffy pastries are a twist on traditional apple turnovers. You’ll love the pear and almond flavor combination.

Almond Filling

  • 1/2 cup almond paste
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1/4 cup all-purpose flour

Directions

Preheat the oven to 400°F.
To prepare the almond filling, purée the almond paste, sugar, butter, and a pinch of salt in a food processor until smooth. Add the eggs, vanilla, and almond extract and purée until well incorporated. Add the flour and pulse until blended. Set aside.
To prepare the pear filling, combine the pears, 1/4 cup sugar, and cornstarch in a medium-size bowl; toss to coat. Set aside.
To prepare the egg wash, whisk together the egg and water in a small bowl. Set aside.
To make the turnovers, place the puff pastry sheets on a lightly floured surface and cut each sheet into 6 squares. Lightly spread 1-1/2 Tbsp of the almond filling in the centers of each square followed by 2 Tbsp of pear filling. Fold the squares diagonally into a triangular shape, and press to seal the edges. Place the turnovers 1'' apart on a baking sheet. Brush each with the egg wash and sprinkle with sugar.
Bake for 20-30 minutes until turnovers are puffed and lightly browned. Allow to cool, then dust with confectioners' sugar just before serving.

Pastry Shells

  • 1 (17.3-oz, 2-sheet) package frozen puff pastry sheets, thawed
  • 1 egg, beaten
  • 1 Tbsp water
  • Sugar, to sprinkle on top

Pear Filling

  • 1-1/2 lbs (about 3) ripe pears, peeled, cored, and chopped
  • 1/4 cup sugar
  • 1 Tbsp cornstarch

Cook's Notes

You can substitute the pears with apples, peaches, or any other fruit for the same amount. You can also press the edges of the pastries with a fork to create a professional looking pastry.

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