This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Ginger Pear Turnovers serve fresh ginger and Butterscotch Pears wrapped in flaky puff pastry. Easy dessert idea, breakfast, or after school treat.
Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it here and the prizes that you can win!
Don’t forget to enter in the Rafflecopter below!
Thanks Dixie Crystals,Anolon and Melissa’s Produce for being delicious Spring Sweets Week Event Sponsors for this dish!
Frozen puff pastry sheets make this dessert so easy. Thaw according to package directions.
Mincing fresh ginger blends better into the filling. Butterscotch Pears take a bit longer to cook than apples do to cook.
Remember to cool the filling completely before adding to the pastry squares.
Close the edges with a fork. Slicing small holes in the top allows steam to escape and keeps the pastry flaky.
Brush with egg wash to add shine!
A drizzle of glaze is a must!
Ginger Pear Turnovers
Ingredients
- 2 sheet puff pastry
- 2 each Butterscotch Pears, peeled , diced (about 2 cups) (I used Melissa's)
- 1 teaspoon fresh ginger, minced
- 2 tablespoons butter
- 2 tablespoons apple juice
- 2 teaspoons cornstarch
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1 each egg whisked with a few drops of water for egg wash
Instructions
filling
- Whisk together cornstarch and apple juice. Set aside. Bring butter, pears, ginger and salt to a boil. Reduce heat to low-medium and continue cooking, stirring occasionally, until pears begin to soften, about 6-8 minutes. Do not overcook. Remove softened pears from heat and stir in cornstarch mixture. Return to heat and cook until thickened, about 1 minute.
Cool completely before using.
assemble
- Thaw pastry according to package directions. Lightly dust pastry sheets with flour. Roll each sheet into an 11 to 12-inch square, Cut each sheet into 4 squares. Place 1/4 cup filling
in the center of each square. brush edges with egg wash, Fold dough over filling into a triangle. Gently press the edges together with a fork. Cut 2 or 3 small slits into the top of the turnover to allow steam to escape. Place turnovers onto parchment lined baking sheet. Brush tops of pastry with egg wash. Bake for approximately 20 minutes until crust turns brown and flaky and sounds hollow when gently tapped. Remove finished turnover and allow to cool a bit before glazing if desired.
Ginger Pear Turnovers
Friday #SpringSweetsWeek Recipes
- Almond Scones from Palatable Pastime
- Blood Orange Creamsicle Cupcakes from Hezzi-D’s Books and Cooks
- Carrot Cake Cookies from Eat Move Make
- Carrot Cake Poke Cake from Cheese Curd In Paradise
- Cinnamon Butterscotch Pear Chips from Blogghetti
- Coconut Vanilla Bean Panna Cotta with Mango Coulis from The Spiffy Cookie
- Easter Bunny Cupcakes from Kathryn’s Kitchen Blog
- Easter Egg Macarons from Jen Around the World
- Easy Berry Semi Naked Cake from Red Cottage Chronicles
- Ginger Pear Turnovers from Cindy’s Recipes and Writings
- Key Lime Icebox Cake from Jolene’s Recipe Journal
- Key Lime Pound Cake from Devour Dinner
- Key Lime Whoopie Pies from Karen’s Kitchen Stories
- Lemon Lavender Fudge from That Recipe
- Mango Pear Crisp from Sweet Beginnings
- Meyer Lemon and Ginger Cookie Truffles from A Kitchen Hoor’s Adventures
- Meyer Lemon Posset from Shockingly Delicious
- Ombre Cakes from Art of Natural Living
- Stem Ginger Mango Cheesecake Parfait from Magical Ingredients
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
