Pear And Amaretti Turnovers
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
39
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Combine pears, sugar and brandy in large bowl
2
Toss to coat
3
Draw one 4 x 4-inch pear shape and one 4 1/2 x 4 1/2-inch pear shape on parchment paper
4
Using scissors, cut out shapes
5
Line baking sheet with parchment paper
6
Roll out 1 pastry sheet on lightly floured surface to 12-inch square
7
Using 4 x 4-inch parchment template, cut out 6 pear shapes from pastry
8
Transfer pear-shaped pastries to baking sheet, spacing evenly
9
Sprinkle half of crushed cookies over pastries, leaving 1/2-inch border
10
Arrange pear slices over crushed cookies
11
Sprinkle remaining cookies over pears
12
Roll out second pastry sheet on lightly floured surface to 14 1/2-inch square
13
Using 4 1/2 x 4 1/2-inch parchment template, cut out 6 pear shapes from pastry
14
Brush edges of pastries on baking sheet with water
15
Arrange larger pear-shaped pastries atop pears, pressing pastry edges together to adhere
16
Press edges with fork to seal
17
Using skewer, poke small hole in top of each turnover to allow steam to escape
18
Press 1 almond sliver in tip of each turnover to represent stem
19
Cover and refrigerate 20 minutes
20
Preheat oven to 375°F
21
Brush turnovers with egg
22
Bake until golden brown, about 30 minutes
23
Transfer to rack and cool
24
(Can be prepared 8 hours ahead
25
Store in airtight container at room temperature
26
) Combine pears, sugar and brandy in large bowl
27
Toss to coat
28
Draw one 4 x 4-inch pear shape and one 4 1/2 x 4 1/2-inch pear shape on parchment paper
29
Using scissors, cut out shapes
30
Line baking sheet with parchment paper
31
Roll out 1 pastry sheet on lightly floured surface to 12-inch square
32
Using 4 x 4-inch parchment template, cut out 6 pear shapes from pastry
33
Transfer pear-shaped pastries to baking sheet, spacing evenly
34
Sprinkle half of crushed cookies over pastries, leaving 1/2-inch border
35
Arrange pear slices over crushed cookies
36
Sprinkle remaining cookies over pears
37
Roll out second pastry sheet on lightly floured surface to 14 1/2-inch square
38
Using 4 1/2 x 4 1/2-inch parchment template, cut out 6 pear shapes from pastry
39
Brush edges of pastries on baking sheet with water
40
Arrange larger pear-shaped pastries atop pears, pressing pastry edges together to adhere
41
Press edges with fork to seal
42
Using skewer, poke small hole in top of each turnover to allow steam to escape
43
Press 1 almond sliver in tip of each turnover to represent stem
44
Cover and refrigerate 20 minutes
45
Preheat oven to 375°F
46
Brush turnovers with egg
47
Bake until golden brown, about 30 minutes
48
Transfer to rack and cool
49
(Can be prepared 8 hours ahead
50
Store in airtight container at room temperature)