Bite Of Minnesota: Pear Cranberry Turnovers
In the last year, I started a subscription to Bon Appétit magazine. Food lovers around the nation were devastated when Gourmet magazine folded in 2009, but took comfort in the fact that they still had Bon Appétit. I had never read either magazine cover to cover, but thought it might be time to broaden my horizons and I’m glad I did.
Each month, I get excited when Bon Appétit arrives in the mailbox and I search the issue for mentions of Minneapolis establishments like Chef Shack and Rustica Bakery. I love learning new techniques and hearing from other food lovers like the revolutionary Mark Bittman, who was featured in January’s issue. I really like that he advocates for healthier diets full of plant-based nutrients and getting back to the basics of scratch cooking when possible.
He shared a few recipes, one of which being a Pear Cranberry Turnover that I made as soon as possible. These were quite simple to make and easily pack in a serving of fruit masked as dessert. Once baked, they keep for a few days in the fridge – just heat in the oven before serving. I made half of the recipe and substituted apples for pears since it’s what I had on hand. If you need a visual, here’s a link.
Bon Appétit | January 2011 by Mark Bittman
Yield: Makes 8
1 1/2 pounds ripe bosc pears (about 3), peeled, quartered, cored, diced
1/2 cup dried cranberries
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon finely grated lemon peel
16 17 x 12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
1/2 cup (1 stick) unsalted butter, melted powdered sugar
Preheat oven to 375°. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch- long strip. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.
Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.