Pear Mini-Turnovers
A sweet and tart filling of ripe pears and raspberry preserves is enclosed in flaky pockets made from puff pastry. These tender, golden turnovers are sure to please any crowd.
Ingredients
2 small pear(about 4 ounces each ) peeled and chopped
2 tablespoons raspberry preserves
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
2 tablespoons confectioners' sugar(optional)
2 tablespoons raspberry preserves
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
2 tablespoons confectioners' sugar(optional)
Instructions
Heat the oven to 400°F.
Stir the pears and raspberry preserves in a medium bowl.
Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 circles, using a 3-inch cookie or biscuit cutter. Spoon 1 rounded teaspoon pear mixture onto the center of each circle. Brush the edges the of pastries with water and fold in half to form a half-moon. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart.
Bake for 12 minutes or until the pastries are golden brown. Sprinkle with confectioners' sugar, if desired.
Stir the pears and raspberry preserves in a medium bowl.
Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 circles, using a 3-inch cookie or biscuit cutter. Spoon 1 rounded teaspoon pear mixture onto the center of each circle. Brush the edges the of pastries with water and fold in half to form a half-moon. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart.
Bake for 12 minutes or until the pastries are golden brown. Sprinkle with confectioners' sugar, if desired.
Pear Mini-Turnovers
A sweet and tart filling of ripe pears and raspberry preserves is enclosed in flaky pockets made from puff pastry. These tender, golden turnovers are sure to please any crowd.
Directions
Print
Heat the oven to 400°F.Stir the pears and raspberry preserves in a medium bowl.Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 circles, using a 3-inch cookie or biscuit cutter. Spoon 1 rounded teaspoon pear mixture onto the center of each circle. Brush the edges the of pastries with water and fold in half to form a half-moon. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart.Bake for 12 minutes or until the pastries are golden brown. Sprinkle with confectioners' sugar, if desired.
Ingredients
2 small pear(about 4 ounces each ) peeled and chopped2 tablespoons raspberry preserves1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions2 tablespoons confectioners' sugar(optional)
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