PEAR & CHERRY TURNOVER District
3 large pears, peeled, cored, and sliced thin
1/4 cup dried Bing cherries
1/4 cup brown sugar
1 Tablespoon cornstarch
1 pinch nutmeg
2 teaspoons lemon zest
1 Tablespoon butter, melted
1 package puff pastry dough
Preheat oven to 375F.
Line two sheet trays with parchment paper.
Combine pears, brown sugar, butter, nutmeg, cornstarch, and lemon zest in a mixing bowl.
Toss to combine.
Unroll puff pastry dough on a floured surface and cut into 4-6 equal squares (depending on how large you want your turnovers).
Place one spoonful of pear mixture in the center of each square.
Fold the pastry into a triangle and crimp edges with a fork.
Place turnovers on parchment lined sheet tray.
Brush with egg wash (1 beaten egg + 1 Tablespoon water).
With a sharp knife, poke two holes on top of the turnovers.
Sprinkle top with granulated sugar.
Bake for 12-15 minutes, or until golden on top.
Recipe courtesy of Director of Culinary Operations Jay C. Veregge of District