Pear, Leek and Gruyère Turnovers
- Ready In:
- 48mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 tablespoons butter
- 1 1⁄2 cups chopped leeks
- 6 -7 ounces pears, peeled, cored, chopped (1 pear, firm but ripe)
- 1 1⁄2 teaspoons sugar
- 3⁄4 cup packed grated gruyere cheese (about 3 ounces)
- 1 1⁄2 tablespoons chopped fresh chives
- 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
- 1 egg, beaten to blend (for glaze)
directions
- Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes.
- Stir in pear and sugar. Increase heat to medium; saute uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool.
- Stir in cheese and chives. Set aside.
- Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle.
- Place leek mixture on half of each pastry round, dividing equally.
- Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal.
- Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.
- Preheat oven to 400°F Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I was a little aprehensive about the pear in this turnover, but by wory was groundless 'cause the title ingredients came together in a wonderful flavor combo & made for some very impressive turnovers! Definitely company quality, & certainly a recipe I want to keep around! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
Cooking Contests & Games:
<img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg>
<img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg" border="0" alt="Photobucket"></a>
<img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/ST_AMBADGE.jpg">
<img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket">
<img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg">
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
<img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a>
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">