Name: Apple and Pear Turnovers
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1/4 cup unsweetened apple juice or water -; 2 tablespoons maple syrup -; 1 vanilla bean or 1 tablespoon vanilla extract -; 3 medium apples, peeled and chopped -; 3 medium pears, peeled and chopped -; 1 medium lemon, zested and juiced -; 2 packages (17.3 ounces each) frozen puff pastry, thawed -; 1 large egg, beaten -; 2 tablespoons coarse sugar, optional -; 1/2 teaspoon ground cinnamon, optional -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Apple and Pear Turnovers

1. 1/4 cup unsweetened apple juice or water -

2. 2 tablespoons maple syrup -

3. 1 vanilla bean or 1 tablespoon vanilla extract -

4. 3 medium apples, peeled and chopped -

5. 3 medium pears, peeled and chopped -

6. 1 medium lemon, zested and juiced -

7. 2 packages (17.3 ounces each) frozen puff pastry, thawed -

8. 1 large egg, beaten -

9. 2 tablespoons coarse sugar, optional -

10. 1/2 teaspoon ground cinnamon, optional -

How to cook deliciously - Apple and Pear Turnovers

1. Stage

In a large skillet, bring apple juice and maple syrup to a simmer over medium heat. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into skillet; add bean. Cook until liquid has reduced slightly, 1-2 minutes. Add apples and pears; cook and stir until fruit is just tender, 7-9 minutes. Remove from heat; add lemon zest and juice. Cool completely. Remove vanilla bean pod.

2. Stage

Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll each sheet into a 12-inch square; cut each sheet into 4 equal squares. Spoon 1/4 cup apple mixture diagonally over half of each square to within 1/2 in. of edges. Moisten pastry edges with water. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal.

3. Stage

Transfer to greased baking sheets. Brush tops of pastries with beaten egg; prick tops with a fork. If desired, sprinkle with coarse sugar and cinnamon. Bake until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm or at room temperature.