Recipes on a Budget

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Pear-Cranberry Turnovers

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1-1/2 lbs ripe Bosc pears (about 3), peeled, quartered, cored, diced
1/2 cup dried cranberries
1/2 cup sugar
1 Tbsp cornstarch
1 tsp finely grated lemon peel
16 ea 17 x 12-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

Preheat oven to 375 degrees Fahrenheit.  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 q 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.

(makes 8)

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06/03/2011 - Posted by | Pie

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