Use an egg wash to seal the edges before crimping.Refrigerate the turnovers for 20 minutes before baking.How do I keep the turnover filling from leaking? While turnovers are still warm, stir together powdered sugar, vanilla, and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers. Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed. Refrigerate for 20 minutes (this helps the filling from leaking out.) With a paring knife, cut 2-3 small slits in the top of each turnover. Transfer to a parchment -lined baking sheet, keeping them at least 1″ apart. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together.Īnd crimp tightly along the edges using a fork to seal. Thoroughly Beat together 1 egg and 1 Tbsp water. Filling is juicy so make sure to not get too much liquid when scooping mixture. Place a ¼ cup cooled pear mixture in center of each square, leaving at least a 1/2″ border. With a pizza cutter, cut into 4 equal-sized squares. Use a rolling pin to roll the first sheet of thawed pastry to an 11″ square. Continue to simmer 3 minutes until pears are soft and caramelized. Reduce heat to low and stir in the brown sugar, cinnamon, ginger and salt. Add diced pears and cook, stirring occasionally until softened (5 min). In a medium pot, melt 1 Tbsp butter over medium heat. ![]() Remove puff pastry from the freezer and thaw according to instructions while making and cooling the pear filling.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |