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Pear Turnovers

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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