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Pear Turnovers

October 14, 2016

These are the perfect weekend breakfast treat! And I wanted to test them out before I make them with my nephew next week, turnovers are his favourite.

The pears looked so juicy at the market, I swapped apples for pears. I think pears work really well, they keep their shape and the filling tastes great cold.


Makes 4 large (man sized) turnovers.


Pre-heat the oven at 180c.


To make it super simple, used shop bought puff pastry. Circular or rectangle, is fine.


So I've peeled and cored 6 pears, chopped and put in a saucepan. Covered with a lid and on a low heat for 20 minutes, then drain and set aside until cold.


Cut the pastry into 4. I had circular shop bought pastry. Divide the pears into 4. Place on each section, sprinkle 1/2 teaspoon of brown sugar over the pears and then turn the pastry over to make a parcel. Use a fork to seal the pastry, then wash with a beaten egg.


Now I love a crispy sugary top to my turnovers, so sprinkle 1 teaspoon of sugar over each.


Bake for 40 minutes and then cool on a rack. Be careful when they come out the sugar topping is volcanic hot!


These freeze really well. Wrap each indivdually in greaseproof paper and store in a freezer bag.




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