Apple Project #4 - Apple Pear Turnovers

Until about a year ago, I hated puff pastry. I never got it's mystic. It was gummy and coated the inside of my mouth with oil. Uckk.

Then I discovered the puff pastry from Trader Joe's. The ingredients on the back of the box say, "Wheat Flour, Butter (milk), Salt, Sugar, Water". Yes, seriously. This short list is the reason behind my new found passion. It bakes up light and airy. Slightly sweet and shattering at that first tender bite. My mouth does not feel yucky.

Turnovers are now one of my favorite treats. For breakfast, snacking or dessert they are to die for - even a day old. Inspired by a recipe I taught at work, I made a batch for dessert one night. Each 12" sheet of pastry will make 4 turnovers and the filling is left only to the imagination.

Roll the pastry out just a bit before cutting the sheet into 4 equal squares. My bench knife is ideal for this. Separate the pieces so you have room to work.

On to the filling. Will you be upset if there is no specific recipe? Chop up about a pound of apples and pears. Toss in a bowl with a big of sugar, white or brown, a squeeze of lemon juice, a touch of vanilla and a sprinkle of flour. Add a bit of spice - cinnamon, nutmeg, cloves? Maybe your fav baking blend? Raisins, dried berries or nuts would be nice, too.

Place a slightly drained spoon of filling, on the corner of each square. Be careful not to over fill as I am trying really hard to stop doing. I love the filling. Moisten the edges with a damp finger to help them stick together. Press. Use a fork to add a decorative edge and make sure the filling stays put.


I brush them with a bit of butter and sprinkle with raw sugar before baking.


A silpat is nice for those inevitable leaks that can be a bear to scrub off.

400 degrees for 10 minutes. Turn and back another 15 or so. Keep an eye on them.


Can a baked good be tender, flaky and juice all at once? Thinking of it makes my mouth water.