Let’s head into the “Ber” months with these lightly spiced and comforting Pear Turnovers. Caramelized pears wrapped in freezer puff pastry and dusted with powdered sugar for the perfect fall treat!

---

It’s September! Who’s ready to start taking a look at Fall treats? It’s my favourite season and I’m ready for desserts like Caramelized Pears or my delicious Pear and Cardamon Cake. Those are two recipes you’ll love to try for fall. Just the other week, I took a peek into fall with the Caramelized Apples and now I’m sharing these wonderful fall inspired Pear Turnovers. Let’s take a look below.

---

What are These Turnovers Like

• Difficulty – Although these are very easy to make, read over the recipes notes section to make sure you get yours just right.
• Taste – These have decadent and rich caramelized pear filling wrapped in a flaky puff pastry crust.
• Serving – This recipe makes 8 turnovers. You can easily adjust the serving size in the recipe card at the end of the post.

---

Ingredients

• Puff pastry – I used ready to roll puff pastry. This can usually be found in the freezer or chiller section of you local supermarket.
• Pears – You can use any kind of pears for this recipe. I used Bartlett pears as this was what my supermarket had. I used about 1 1/2 pounds of pears for this recipe. That was 6 pears.
• Butter – Unsalted butter is used to cook the pears in on the stovetop.
• Brown sugar – I added brown sugar to the butter to create a caramel like syrup to add the pears. It gives an overall amazing flavour to the pears.
• Cinnamon – A little ground cinnamon brings out the fall flavours in these turnovers.
• Egg – A whisked egg is used to brush the tops of the pastry before baking. This will give them a golden colour.
• White sugar – Granulated white sugar is used to sprinkle on top of the the turnovers just before baking. This gives them a little sweet exterior as well as caramelizing the tops of the turnovers.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

---

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C and grease or line with parchment paper a large baking tray. Cut the pastry into 8 squares and arrange them on your baking tray. Keep in the refrigerator until ready to use.
2. Heat butter and brown sugar – In a medium skillet set over medium to high heat, add the butter and brown sugar Stir until it starts to bubble and toss in the diced pears and cinnamon. Stir to coat all the pears.
3. Cook pears – Reduce heat to low-medium, cover and leave to cook for 15-20 minutes, stirring occasionally. Pears should be soft and a nice golden brown colour.
4. Fill turnovers – Remove from heat. Place a tablespoon of the pear mixture in the centre of each pastry square. Fold each pastry square over into a triangle and use your fingers to press the sides together. Brush the pastry with the egg, make slits in the top of the pastry and sprinkle with a little bit of sugar.
5. Bake – Bake for about 15 – 20 minutes or until puffed and golden. Delicious straight out of the oven.

---

Recipe Tips

• Use cold puff pastry – This is really important, so make sure you use puff pastry that you have either just defrosted or taken out of the fridge. If your kitchen is warm, place the pastry squares on the baking tray back in the fridge for about 10 minutes before filling. Warm puff pastry is really difficult to work with and will quickly lose it’s shape when filling and folding.
• Cool filling – Allow the filling to cool before filling the pastry. The pastry will tear if the filling is too hot
• Don’t overfill the pastry – It’s easy to want to put too much jam in the middle of these. Don’t because they will be very hard to close and most likely will burst open when baking. I put a heaping teaspoon into the centre of each pastry square.
• Make ahead – These can be prepared ahead of time and place on a baking tray, covered and kept in the fridge until baking time. You can do this up to one day before you bake them.

---

Substitutions

• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Pears – Alternatively, you could use apples, plums, peaches or nectarines.
• Topping – These can be left plain, dusted with powdered sugar or you can add an easy Sugar Glaze.

---

Serving and Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them. Place them in freezer proof bag or container. Seal properly and store up to about two months.

---

Frequently Asked Questions

---

---

---

---

Thanks For Stopping by & Hope To See You Soon