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Ginger Pear Turnovers

Print Recipe
Servings 8 each

Ingredients
  

  • 2 sheet puff pastry
  • 2 each Butterscotch Pears, peeled , diced (about 2 cups) (I used Melissa's)
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons butter
  • 2 tablespoons apple juice
  • 2 teaspoons cornstarch
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1 each egg whisked with a few drops of water for egg wash

Instructions
 

filling

  • Whisk together cornstarch and apple juice. Set aside. Bring butter, pears, ginger and salt to a boil. Reduce heat to low-medium and continue cooking, stirring occasionally, until pears begin to soften, about 6-8 minutes. Do not overcook. Remove softened pears from heat and stir in cornstarch mixture. Return to heat and cook until thickened, about 1 minute.
    Cool completely before using.

assemble

  • Thaw pastry according to package directions. Lightly dust pastry sheets with flour. Roll each sheet into an 11 to 12-inch square, Cut each sheet into 4 squares. Place 1/4 cup filling
    in the center of each square. brush edges with egg wash, Fold dough over filling into a triangle. Gently press the edges together with a fork.
    Cut 2 or 3 small slits into the top of the turnover to allow steam to escape. Place  turnovers onto parchment lined baking sheet. Brush tops of pastry with egg wash. Bake for approximately 20 minutes until crust turns brown and flaky and sounds hollow when gently tapped. Remove finished turnover and allow to cool a bit before glazing if desired.