Description
These Maple Glazed Pear Turnovers are a delightful pastry treat featuring tender, cinnamon-spiced pears wrapped in flaky puff pastry and topped with a sweet maple glaze. Perfect for breakfast, brunch, or dessert, they combine warm autumn flavors with a crispy, golden crust.
Ingredients
For the Pear Filling
- 2 medium ripe but firm Bartlett pears, diced into small bite size pieces (about 2 cups)
- 2 tbsp salted butter
- 1/4 cup light brown sugar
- 1 tsp cinnamon
- 1 tsp cornstarch
For the Pastry
- one 13.2 oz refrigerated store-bought puff pastry (Jus-Rol preferred)
- 1 egg, lightly beaten for egg wash
- 2-3 tbsp turbinado/raw sugar for sprinkling
For the Maple Glaze
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- pinch of cinnamon (optional)
- 1-2 tbsp milk of choice for thinning glaze
Instructions
- Prepare the Pear Filling: Dice the pears into small bite-sized pieces. Melt the butter in a large pan over medium heat. Add the pears, brown sugar, cornstarch, and cinnamon, stirring to combine. Cook for 5-6 minutes until pears soften. Remove from heat and let the mixture cool for 15-20 minutes.
- Preheat Oven: While the pear filling cools, preheat the oven to 400°F (200°C).
- Prepare Puff Pastry: Roll out the puff pastry on a parchment-lined baking sheet. If your puff pastry isn’t pre-lined, place parchment paper on the sheet first.
- Cut Pastry Squares: Slice the pastry into 6 equal squares.
- Fill Pastries: Spoon about 1.5-2 tablespoons of the cooled pear mixture onto the center of each square.
- Form Turnovers: Fold each square into a triangle over the filling. Align the edges and crimp them tightly using a fork to seal the turnovers and prevent filling from leaking.
- Vent Pastries: Use the fork to make a few small holes on top of each turnover to allow steam to escape.
- Egg Wash and Sugar Topping: Brush the beaten egg over the tops of the turnovers using a pastry brush. Generously sprinkle raw or turbinado sugar on top for a crunchy finish.
- Bake: Bake in the preheated oven for 20-22 minutes, or until the turnovers are puffed and golden brown.
- Cool: Transfer the baked turnovers to a wire rack and let cool completely.
- Make Maple Glaze: In a bowl, whisk together powdered sugar, maple syrup, a pinch of cinnamon (if using), and enough milk to reach a smooth, drizzleable consistency.
- Glaze Turnovers: Once turnovers are fully cooled, drizzle the maple glaze generously over the top.
- Serve and Store: Enjoy the turnovers immediately. Store any leftovers in a tightly sealed container in the refrigerator for up to 2 days.
Notes
- Use firm but ripe pears to ensure they soften without becoming mushy.
- Ensure edges are well sealed to prevent filling leakage during baking.
- The glaze consistency can be adjusted with milk; add slowly to avoid making it too thin.
- Turnovers are best enjoyed fresh but can be reheated briefly before serving.
- Substitute the milk in the glaze with almond or oat milk for a dairy-free option.
