Apple -Pear Turnovers

"These are a wonderful breakfast treat from Williams-Sonoma, and pretty easy too. Please don't be intimidated by the lengthy directions. When I make these I don't usually re-roll out my puff pastry sheet and instead just make four smaller turnovers. The filling on these also makes a really delicious pie."
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  • Before you start position 2 oven racks evenly in the oven near the center so there is space in between them. Preheat the oven to 400°F Grease 2 baking sheets with butter.
  • To make the filling peel, core and cut into small chunks the apple and pear.
  • Put the chunks into a bowl.
  • Add the brown sugar, flour, vanilla, cinnamon, nutmeg and raisins and stir together.
  • Sprinkle a work surface with some flour.
  • Unfold 1 of the thawed puff pastry sheets on top of the flour. Keep the other sheet wrapped in the refrigerator.
  • Sprinkle some flour on the pastry.
  • Using a rolling pin, and beginning at the center of the pastry, roll out to the far side. Then roll from the center toward you.
  • After every few rolls, give the pastry a quarter turn and sprinkle the top and bottom of the pastry with more of the flour so the pastry does not stick.
  • Keep rolling and sprinkling until the pastry is a 12 1/2-inch square.
  • Using a ruler and a pizza wheel or table knife, trim the edges to make a 12-inch square.
  • Pull away the scraps of dough and discard.
  • Cut the 12-inch square into 4 equal 6-inch squares.
  • Spoon 1/3 cup of the filling into the center of each square.
  • Spread the filling across the middle toward 2 opposite points.
  • In a small bowl, beat the egg with a fork.
  • Brush the beaten egg along 2 edges of each square with the pastry brush.
  • Fold one-half of each square over the filling, enclosing it fully and forming a triangle.
  • Press the edges together with the fork to seal them.
  • Place the 4 turnovers on a prepared baking sheet, spacing them 2 inches apart.
  • Repeat with the remaining puff pastry sheet and filling.
  • Using a pastry brush, brush the tops of the turnovers with the beaten egg.
  • Sprinkle the turnovers with the sugar.
  • Put 1 baking sheet on the upper rack in the oven and the other sheet on the lower rack in the oven and bake for 10 minutes.
  • Then, using oven mitts, remove the baking sheets and put each one on the opposite rack.
  • Bake until the turnovers are puffed and brown, about 15 minutes more.
  • Allow to cool for 10 minutes.

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  1. weekend cooker
    Had a little trouble with steps 10-13 but the overall results were good. These were made for dessert, and the kids loved them. I did not opt for the raisins didnt have any. Other than that followed recipe as written. Will try again. Made for Prmr tag.



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