Monday, October 15, 2012

Pear and Cranberry Turnovers

Is there anyone who doesn't like phyllo dough? The flaky goodness often paired with fruity gooey, well, goodness. There's something so indulgent about it. The pears have been looking particularly good lately, so I figured that pear turnovers would be just as good as apple ones. I found a recipe on Epicurious and have modified it somewhat based on its reviews.

2 bosc pears, peeled, cored, diced
3/4 cup dried cranberries
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon finely grated lemon peel
1 tablespoon cinnamon
16 17 x 12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
3 tablespoons unsalted butter, melted
Powdered sugar for serving

Preheat oven to 375°. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Combine pears, cranberries, sugar, cornstarch, lemon peel, and cinnamon in large bowl; toss to coat.

Stack phyllo sheets on work surface. Cut the sheets in thirds, lengthwise. Take 2 sheets and place some pear mixture on phyllo strip. I did about 2 heaping tablespoons in each one. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.

Once all are folded, brush tops with butter. Then bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sprinkle with powdered sugar to serve.

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