Nutritional Analysis per serving (8 servings)Powered by
Frozen puff pastry reduces the fuss factor in this recipe. Diced pears meet up with cinnamon, dried ginger, nutmeg, and light brown sugar, and bake in light, flaky pastry envelopes topped with crunchy sliced almonds.
1Preheat the oven to 400°F and arrange a rack in the middle.
2Line a large rimmed baking sheet with parchment paper. Roll out each sheet of pastry into a 12-inch square. Trim the edges, then cut each pastry sheet into 4 equal squares.
3Place the squares on the prepared baking sheet and refrigerate for about 10 minutes while you make the filling.
4In a bowl, toss together the pear chunks, lemon juice, brown sugar, flour, cinnamon, nutmeg, ginger, and salt.
5Remove the pastry squares from the fridge and arrange them evenly on your workspace. Brush a thin layer of the egg mixture around the border of half of each square. Divide the filling among the pastry squares, placing it in the middle of the square.
6Fold the dough over the filling to make a triangle and press the edges with a fork to seal. Brush the tops with the remaining egg mixture, cut slits in the top, then sprinkle with almonds.
7Place on the prepared baking sheet, arranging them evenly on the sheet.
8Bake until the turnovers are puffed and golden brown and oozing juice, about 25 to 30 minutes.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center