Cranberry Pear Turnovers
- 2 sheets frozen puff pastry, defrosted
- 2/3 cup cranberry pear sauce (recipe below)
- 1 tbsp half-and-half or milk
- optional egg-wash: 1 egg and 2 tsp half-and-half or milk
- optional topping: 1 tbsp powdered sugar
Fresh Cranberry Pear Sauce
- 3/4 cup water
- juice and zest of 1 lemon
- 1 cup sugar
- 3 cups (12oz) fresh cranberries
- 1 medium pear, peeled, cored and finely chopped
Make the Cranberry Pear Sauce
- In a large sauce pot, bring the water and sugar to a boil, stirring occasionally until the sugar dissolves. Add the lemon juice and zest, cranberries and pear to the pot and return to a boil.
- Turn the heat down to medium-low, and let simmer, stirring occasionally, for 10-12 minutes until the cranberries have softened. Remove from the heat and let cool. Refrigerate until ready to use.
Make the Cranberry Pear Turnovers
- Preheat the oven to 400 degrees. Line a large sheet pan with parchment paper. Set aside.
- Unfold the puff pastry onto a sheet of parchment paper. With a sharp knife, cut the puff pastry square into quarters. Brush the edges of each pastry square (about 1/2-inch wide) with the half-and-half or milk. Place about a tablespoon of the cranberry pear sauce in the center of each square, reserving as much liquid as possible. Fold each pastry square in half diagonally, and place on the sheet pan.
- For golden-brown turnovers, whisk together the egg and cream, and brush the tops of each turnover. Bake for 16-18 minutes until the pastry is golden brown and cooked through, and the cranberry pear sauce is bubbly. Remove from the oven and let cool on a baking rack. Serve warm with a dusting of powdered sugar.