Pear and Cranberry Turnovers

1. 1

   Preheat the oven to 400.

2. 2

   In a medium bowl, toss the pears with 1/3 cup of the sugar, 1 tablespoon of the flour and the cranberries, cloves, cinnamon and salt.

3. 3

   On a lightly floured work surface, roll out the puff pastry to a 14 1/2-inch square about 1/8 inch thick.

4. 4

   Using a sharp knife, cut the pastry into 8 squares.

5. 5

   Spoon the pear filling onto a corner of each square, leaving a 1/2-inch border.

6. 6

   Fold the pastry over the filling to make a triangle and firmly press the edges to seal.

7. 7

   Crimp the edges with a fork.

8. 8

   Prick each triangle once with the fork to allow steam to escape during baking.

9. 9

   Transfer the turnovers to a baking sheet and refrigerate for at least 30 minutes, until chilled.

10. 10

    Brush the tops of the turnovers with the beaten egg and sprinkle with the remaining 1 1/2 tablespoons of sugar.

11. 11

    Bake the turnovers for 30 minutes, until golden brown.

12. 12

    Let the turnovers cool for at least 5 minutes.

13. 13

    Serve with whipped cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.