Pear Cranberry and Gorgonzola Turnovers
This is both a dessert and cheese course in one. Although my son declared they were the best when eaten with wild mushroom soup as a bread substitute. He’s got quite a taste for an 8-year old.
Makes 18
Ingredients:
- 1 lb, homemade puff pastry or good quality store-bought
- 2 large pears, peeled, cored, finely chopped
- 2 tsp fresh lemon juice
- ¼ cup raw sugar
- 1/3 cup dry cranberries
- 1/3 cup finely chopped hazelnuts
- 3 oz Gorgonzola, crumbled
- 1 tsp finely chopped fresh thyme
- 1 egg beaten with 1 tbsp water for egg wash
- Coarse raw sugar for sprinkling
Preparation:
Center the oven rack and preheat the oven to 375F. Line two large baking sheets with silicone mats or parchment paper.
In a small bowl, combine all filling ingredients.
On a lightly floured surface, roll out half of the puff pastry (keep another half refrigerated) into a square about 11×11-inches. Trim the edges to get a perfect 10×10-inches square. Using a pizza wheel, make two vertical and two horizontal cuts through the equal intervals to get 9 smaller squares. Spoon about a tablespoon of filling in the center of each square, brush two edges with a little bit of egg wash and fold the pastry over to make a triangle. Press the edges well to seal. Transfer to the prepared baking sheet. Chill for about 20 minutes before baking. Meanwhile, work on the other half of puff pastry. Once chilled, brush the triangles with the egg wash being careful not to drip any excess onto the baking sheet (it will prevent proper rising), sprinkle with some coarse sugar, make small holes on the top of each turnover for steam to escape, and bake for about 25 minutes, until puffed and golden brown. Cool on a rack until warm and serve.
A gorgeous combo!
Mmmhhh, scrumptious! That combo is fantastic.
Cheers,
Rosa
Fabulous
what an explosion of flavours these must be :)
Devono essere deliziose, ciao
Ooh delicious and I love anything that is in puff pastry.
What a fantastic photo! I imagine your son must be quite right, though I’m sure they would be good on their own as well.
This recipe looks great just like the rest of them on baking obsession. I have yet to try this but baking things like this in our ovens is something to die for. I am going to pop these in our double speed oven along with your artichoke recipe tomorrow. I’m positive that they’ll be a hit for the football game!
Oh how I wish my 7 year old had the palate of your son!!!! These look so different and so divine!
Pear and gorgonzola… I love this combination!
Wow, what a sophisticated flavor combination–these sound amazing.
Thank you all for such kind comments! I truly appreciate it!
You’ve triggered a memory with this one: I used to make a similar one, using Roquefort and no cranberries. Instead, I drizzled a bit of chestnut or forest honey on the (baked) little triangles. Delicious, makes me feel like pulling out the baking sheet. Incidentally, you can assemble and freeze these on a sheet, then throw them in a plastic bag into the freezer. That way, they can be ready at a moment’s notice…
Those are beautiful! What a fabulous combination of autumnal flavors.
Cheers,
Rosa
Sounds like you’ve got a budding foodie (and possible food critic) on your hands. Haha! I don’t need any convincing that these would be a perfect pairing with wild mushroom soup – the only trouble is, I’d probably eat them all before they got to the table. *grin*
Looks yummy!
What an amazing looking fall treat! I am totally bookmarking this!
These look so good! Love the photos!
These were so wonderful with our Easter ham. The sweet yet savory tart was a great compliment to the salty meat. I had a nice quantity of leftover filling which I tossed with baby spinach the next day for a fabulous salad. Thank you for your beautiful ideas!