Pear-Cranberry Turnovers
Flaky phyllo pastries filled with a sweet mixture of fresh Bosc pears and dried cranberries, finished with a dusting of powdered sugar. These elegant turnovers combine the natural sweetness of pears with tart cranberries in a crispy, buttery crust.
Ingredients
- •1½ pounds ripe bosc pears
- •½ cup dried cranberries
- •¼ cup sugar
- •1 tablespoon cornstarch
- •1 teaspoon finely grated lemon peel
- •16 sheets phyllo pastry
- •½ cup unsalted butter
- •2 tablespoons powdered sugar
Cooking Instructions
- 1.
Preheat oven to 375°. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
5 min
- 2.
Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch- long strip. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. 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.
15 min
- 3.
Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
15 min
- 4.
Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.
35 min
