Pear Turnovers/Pear tarts

What to do in class when all the teacher does is state the obvious? Yes! Blog!

Last night I made a dessert that I want to bake on New Year’s Eve. A test-run of sorts. It wasn’t a difficult recipe, but I always like to try something out before letting the in-laws have a taste.

Making one of the Dutch traditional New Year’s desserts gluten-free wasn’t too difficult luckily, and so I can present to you: pear turnovers!

What do you need?
-Gluten-free puff pastry (I had Consenza)
-1 or 2 pears
-1 or 2 tsp. Cinnamon (I love it so I used 2)
-Raisins (optional)
– Sugar (for decorating)

How do you do it:
-Let the puff pastry pieces thaw (this takes between 10 and 20 minutes).

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-In the meantime, turn on the oven at around 180C.
-Cut the pears into small (and I mean small) pieces. You may notice that I left the pearskin on: as long as you clean it, it’s fine: there are more minerals and vitamins in the skin than anywhere else.

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-Mix the pear pieces and the cinnamon in a small bowl.
-Grab your puff pastry slices and put around a tablespoon of the cinnamon mixture on the pastry. Try different shapes and sizes! I tried 2 (well 3, but one failed miserably).

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-‘Wet’ your pastries with water and decorate with sugar (just pour it right on the top).
-Put your pastries into the oven for between 15 and 25 minutes. You’re looking for a golden brown color.

It’s actually really simple to make and it tastes great! Here are some extra pictures to motivate you to run to the store, get the ingredients and make them yourself!

Bonus! You might have extra pear-mix or extra puff pastry: I had both. I grabbed a muffin tin, I folded and fit the puff pastry into one of the spaces (butter it before you put in the puff pastry!!), filled it with the mix and put it in for 20-30 minutes. There we have it! Rose shaped (this happend randomly) pear tarts 😉

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