September is a special month for us now as it’s my little boy’s birthday (he just turned two) but this year has also brought a lot of change: the start of school for my (big) girl and my youngest has also just started going to playgroup which means a bit more time for myself. Autumn also brings a lot of change and as we all adjust to this new routine our pear tree has had a very good year. It produced so many fruit the branches look like they are about to collapse. I find myself thinking about all the ways I could use the pears but I mainly need easy quick recipes we can all enjoy. As the kids are ravenous when they get back home I thought I would share this pear turnover recipe perfect as an after school snack. (My daughter ate three the other day!)
These turnovers would traditionally be made with apples (Chaussons aux pommes) but I think pears work great. I don’t add sugar to the compote, I don’t think it needs it and it’s healthier that way. However, I do like a little sprinkle of sugar on the top to give it a bit more crunch. This recipe should leave a little extra pear compote, perfect if you are weaning a baby or my kids like the puree for desert served with some yoghurt.
( makes approx 5)
Preparation 10-15 min I Cooking 15 min
4 pears, pealed, cored and cut into small squares
1/4 tsp of vanilla essence
1 small glass water
375g ready rolled puff pastry
1 egg yolk
A sprinkle of granulated sugar
Preheat the oven to 200C.
Cook the pear with half of the water and the vanilla essence in a small pan on medium heat. Leave the lid on and add water as required. Cook until the pear is soft. I like the compote to keep some whole pieces of pear rather than being completely smooth. Depending on how ripe your pears are you may need to use a wooden spoon to break down some of the pears. Leave it to cool.
Unroll the puff pastry onto a clean surface or chopping board ( keep the baking parchment), and using a small bowl (mine was 13cm diameter) cut as many circles as you can fit.
Wash some egg yolk all around the perimeter of the circle to act as glue where it will be folded in half. Add a spoonful of the pear compote in the centre of the circle but keep it to the lower half. You don’t want to add too much of it or it will squeeze out when folded.
Fold in half and press all along the edges with your fingers. Use a fork to crimp the edges and using a knife cut a little hole on the top to release steam when in the oven.
Wash with egg yolk allover and sprinkle with granulated sugar before putting on an baking tray ( still keeping the baking parchment)
Cook in the oven for approximately 15 minutes until golden brown.
Leave to cool before eating.
If you love pears you can also check out my Pear Tarte Tatin recipe here.