Pear-Cranberry Turnovers

Vegetarian
Health score
1%
Pear-Cranberry Turnovers
90 min.
8
322kcal

Suggestions


Indulge in the delightful fusion of sweet and tart with our Pear-Cranberry Turnovers, a perfect vegetarian treat that’s sure to impress! These delightful pastries combine the juicy essence of ripe Bosc pears with the tangy burst of dried cranberries, creating a filling that dances on your palate. Each bite is a heavenly experience enveloped in flaky layers of phyllo pastry, making them ideal for any occasion—be it an elegant appetizer, an enticing starter, or a comforting snack that warms your heart.

With just over an hour and a half of prep and bake time, you can create a batch of eight turnovers, each one a miniature masterpiece. Perfectly golden brown and freshly baked, these turnovers not only look beautiful on the plate but also carry a delightful crunch that gives way to a sweet and fragrant filling. Top them off with a light dusting of powdered sugar for that extra touch of sweetness and presentation.

Whether you’re hosting a gathering, enjoying a cozy evening at home, or seeking to impress at a potluck, these Pear-Cranberry Turnovers are a versatile addition to your culinary repertoire. With minimal fuss and maximum flavor, they are sure to be a hit with family and friends. Get ready to savor the delightful flavors and textures of this unique and delectable dish!

Ingredients

  • 1.5 pounds bosc pears diced cored ripe peeled quartered ( 3)
  • tablespoon cornstarch 
  • 0.5 cup cranberries dried
  • teaspoon lemon zest finely grated
  • 17 sheets regular phyllo pastry fresh whole wheat frozen thawed ( if )
  • 0.3 cup sugar 
  • 0.5 cup butter unsalted melted (1 stick)

Equipment

  • bowl
  • baking sheet
  • oven
  • plastic wrap
  • kitchen towels

Directions

  1. Preheat oven to 375°. Line 2 large rimmed baking sheets with parchment.
  2. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
  3. Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel.
  4. Place 1 phyllo sheet on work surface.
  5. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch- long strip.
  6. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling.
  7. Brush top with butter after each fold until entire strip is folded, forming triangle.
  8. Transfer turnover, seam side down, to 1 baking sheet.
  9. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture.
  10. Place 4 turnovers on each sheet.
  11. Bake turnovers until golden brown, about 35 minutes.
  12. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.

Nutrition Facts

Calories322kcal
Protein4%
Fat38.47%
Carbs57.53%

Properties

Glycemic Index
18.11
Glycemic Load
15.92
Inflammation Score
-4
Nutrition Score
6.290869553452%

Flavonoids

Cyanidin
1.8mg
Delphinidin
0.01mg
Catechin
0.23mg
Epigallocatechin
0.5mg
Epicatechin
3.2mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.14mg
Isorhamnetin
0.26mg
Myricetin
0.18mg
Quercetin
1.06mg

Nutrients percent of daily need

Calories:322.25kcal
16.11%
Fat:14.15g
21.77%
Saturated Fat:7.91g
49.42%
Carbohydrates:47.62g
15.87%
Net Carbohydrates:43.78g
15.92%
Sugar:20.12g
22.36%
Cholesterol:30.5mg
10.17%
Sodium:197.97mg
8.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.31g
6.63%
Vitamin B1:0.23mg
15.37%
Fiber:3.84g
15.36%
Selenium:9.75µg
13.92%
Manganese:0.25mg
12.72%
Folate:41.94µg
10.49%
Vitamin B2:0.17mg
9.89%
Vitamin B3:1.83mg
9.15%
Iron:1.49mg
8.29%
Vitamin A:375.93IU
7.52%
Vitamin K:6.32µg
6.02%
Copper:0.12mg
5.94%
Vitamin C:3.99mg
4.84%
Phosphorus:44.66mg
4.47%
Vitamin E:0.62mg
4.15%
Potassium:136.21mg
3.89%
Magnesium:12.66mg
3.17%
Zinc:0.31mg
2.03%
Vitamin B6:0.04mg
2.03%
Vitamin B5:0.2mg
1.96%
Calcium:16.6mg
1.66%
Vitamin D:0.21µg
1.42%
Source:Epicurious