Cranberry-Pear Turnovers | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Cranberry-Pear Turnovers

Serves: 4

0
Your rating: None
No votes yet

The combination of pears and cranberries makes a sweet-tart, rosy filling for a great holiday treat. Use D'Anjou pears for this recipe if you can find them — they have a somewhat floral, sweet flavor and firm, smooth texture that works perfectly.

Ingredients

All-Butter Pie Crust

Cranberry-Pear Filling

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

All-Butter Pie Crust

In a food processor, combine flour, sugar and salt; pulse to mix. Transfer dry ingredients to a mixing bowl and refrigerate for 15 minutes. Meanwhile, allow 4 tablespoons butter to come to room temperature. Cut remaining 4 tablespoons butter into very small pieces and return to the refrigerator. Return dry ingredients to the food processor and add room temperature butter, pulsing until butter is completely incorporated and no longer visible. Add remaining chilled pieces of butter and pulse until mixture resembles peas. Return to the mixing bowl and refrigerate for a few minutes.

Combine frozen apple juice concentrate and chilled water in a spray bottle. Spritz dough with apple juice mixture, folding it in with a large, rubber spatula. After you've used about 3 tablespoons liquid, check dough for consistency by squeezing it in your hands. It should hold together when squeezed, but remain relatively dry to the touch. If necessary, spritz with a little more liquid, folding with the spatula. Form dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes, or until filling is ready.

Cranberry-Pear Filling

Sauté pears in butter over medium until soft and golden and juices have mostly evaporated, about 10 minutes. Add sugar, cranberries, spices and salt and cook another 5 minutes. Stir in orange zest and flour and cool to room temperature. Taste and add sugar, if desired.

Assembly

Preheat oven to 400° F and place the rack in the lowest position.

Roll dough between two pieces of lightly floured parchment paper to a 1/8-inch-thick disk, about 14 inches in diameter. Cut into 5 to 6 inch disks. Mound filling on 1/2 of each disk, leaving a 1-inch border. Moisten the border of disk, if necessary, with water and fold in half to cover fruit. Press edges of the turnover together firmly and fold up over itself to seal completely in a double layer. Cut remaining dough into decorative leaves, if desired, and place around the edge. Cover with plastic wrap and refrigerate for 30 minutes. Repeat with remaining turnovers.

Uncover turnovers, brush with egg white and sprinkle with coarse sugar. Cut three steam vents in the top of each turnover and arrange on a foil-lined baking sheet, preferably an air-bake sheet. Bake for 20 to 30 minutes, until crust is golden and fruit is bubbling out the top of the vents.

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)