Pear Cranberry Turnovers

By chefjaci

Calories (kcal) 309.0
%Calories from Fat 38.9
Fat (g) 13.4
Saturated Fat (g) 7.6
Cholesterol (mg) 30.0
Carbohydrates (g) 45.3
Dietary Fiber (g) 3.2
Total Sugars (g) 19.2
Net Carbs (g) 42.0
Protein (g) 3.0
Sodium (mg) 184.4

Ingredients

• 1 1/2 pounds ripe Bosc pears (about 3), peeled, quartered, cored, diced
• 1/2 cup dried cranberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon finely grated lemon peel
• 16 17x12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
• 1/2 cup (1 stick) unsalted butter, melted
• Powdered sugar

Details

Servings 8
Preparation time 50mins
Cooking time 90mins

Preparation

Step 1

•Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
•Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch-long strip. 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. Brush top with butter after each fold until entire strip is folded, forming triangle.
•Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
•Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.