Pear-Cranberry Turnovers

Ingredients

• 1.5 pounds bosc pear diced cored ripe peeled quartered ( 3)
• 1 tablespoon cornstarch 
• 0.5 cup cranberries dried
• 17 sheets dough 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.