Apple and Pear Turnovers
TOTAL TIME: Prep: 35 min. Bake: 20 min.
YIELD: 16 servings.
Ingredients
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1/4 cup unsweetened apple juice or water
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2 tablespoons maple syrup
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1 vanilla bean or 1 tablespoon vanilla extract
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3 medium apples, peeled and chopped
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3 medium pears, peeled and chopped
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1 medium lemon, zested and juiced
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2 packages (17.3 ounces each) frozen puff pastry, thawed
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1 large egg, beaten
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2 tablespoons coarse sugar, optional
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1/2 teaspoon ground cinnamon, optional
Directions
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1.
In a large skillet, bring apple juice and maple syrup to a simmer over medium heat. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into skillet; add bean. Cook until liquid has reduced slightly, 1-2 minutes. Add apples and pears; cook and stir until fruit is just tender, 7-9 minutes. Remove from heat; add lemon zest and juice. Cool completely. Remove vanilla bean pod.
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2.
Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll each sheet into a 12-inch square; cut each sheet into 4 equal squares. Spoon 1/4 cup apple mixture diagonally over half of each square to within 1/2 in. of edges. Moisten pastry edges with water. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal.
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3.
Transfer to greased baking sheets. Brush tops of pastries with beaten egg; prick tops with a fork. If desired, sprinkle with coarse sugar and cinnamon. Bake until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm or at room temperature.
Nutrition Facts
1 pocket: 351 calories, 17g fat (4g saturated fat), 12mg cholesterol, 207mg sodium, 46g carbohydrate (9g sugars, 6g fiber), 5g protein.
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