Home - Recipes - Pear and Cranberry Turnovers

Pear and Cranberry Turnovers

Great for dessert or breakfast, these pastries get a dash of tartness from dried cranberries to balance out the sweetness of ripe fall pears.

Serves 8
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
462 calories per serving


> 1/4 cup pecans
> 2 ripe Anjou or Bartlett pears
> 3 tbsp dried cranberries
> 3 tbsp granulated sugar
> 1 (17.3 oz) pkg frozen puff pastry sheets, thawed
> 1 large egg, beaten
> 3 tbsp sanding or raw sugar


Preheat oven to 400°F. Line a large baking sheet with parchment.
Finely chop the pecans. Peel, core, and finely chop the pears. Add to a large bowl, along with the pecans, cranberries, and granulated sugar. Toss to combine.
Unfold and cut each pastry sheet into 4 squares. Spoon 3 rounded tbsp of filling onto centers of pastry squares. Fold 1 corner across to opposite corner to create triangle. Press and pinch edges to seal tightly. Arrange on lined baking sheet. Brush tops with the egg. Sprinkle with the sanding sugar.
Bake 18–20 min., until golden brown. Cool on wire rack. Serve warm or at room temperature.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you