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Pear Turnovers with Cardamom and Vanilla

  • Prep 40 min
  • Total 60 min
  • Ingredients 12
  • Servings 10
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Ingredients

1
tablespoon butter
1
lb pears, peeled and diced
1/3
cup light brown sugar
1/2
teaspoon cardamom powder
Zest from 1/2 lemon (optional)
1/4
cup water
1/2
teaspoon cornstarch
1
teaspoon vanilla paste
1
egg
1
teaspoon milk
1
package Pillsbury™ Refrigerated Pie Crust
2
tablespoons sugar crystals or coarse sugar

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
153.6
% Daily Value
Total Fat
6.5g
10%
Saturated Fat
2.9g
14%
Cholesterol
25.7mg
9%
Sodium
113.6mg
5%
Total Carbohydrate
24.1g
8%
Dietary Fiber
1.4g
6%
Sugars
11.7g
Protein
0.8g
% Daily Value*:
Vitamin C
3.30%
3%
Calcium
1.20%
1%
Iron
1.20%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you don’t have cardamom powder, you can use 3 cardamom pods. Remember to remove them from the pears before filling the dough.

If you don’t have cardamom powder, you can use 3 cardamom pods. Remember to remove them from the pears before filling the dough.

Don’t have pears? Use apples!

Directions

  • 1 Preheat oven to 350 °F.
  • 2 Melt butter in a frying pan on medium-high heat and add the cut pear. Stir in and add light brown sugar, cardamom and lemon zest. Reduce heat to medium and cook for 12 minutes.
  • 3 Add water and continue to cook until the juices thicken like a syrup. If you see it is still too liquid, dissolve the cornstarch in a tablespoon water and add to the pears while stirring. It will slowly thicken.
  • 4 Add vanilla, turn off the heat and let cool. The filling should be at room temperature before adding to the dough.
  • 5 Separate the egg. Lightly beat the egg white in a small bowl. In a separate bowl, combine the egg yolk and milk.
  • 6 Roll out the dough and cut it into squares (or circles), about 4x4 inches. Add 2 tablespoons of the pear filling in the center of each square and brush a little of the egg white on the edges. Fold the dough to create rectangles and seal the edges with a fork. With the tip of a knife, make a few small cuts along the top. Place the turnovers on a baking tray lined with parchment paper.
  • 7 Brush with the milk and egg yolk wash and sprinkle sugar crystals over the top. Bake for 30 minutes or until they have a pretty golden color.
  • 8 Let cool on a rack. Serve and enjoy!

If you could teleport to my house and smell the incredible aroma that fills the kitchen while these pastelitos are in the oven, you would feel as if you were in the most sophisticated pastry shop, with smells of vanilla, cardamom and sugar. It’s delicious! The best part is that these turnovers are very easy to make. The magic comes with Pillsbury™ and their ready-to-use dough; they save me a lot of work and make life simpler and tastier. All we need to do is make the filling for these turnovers and you can even make it ahead of time to make the process even quicker. And now you’ll have to forgive me but I must go. My pear turnovers are ready and waiting for me to finish writing this… and the truth is that I can’t wait to enjoy one. I suggest you make them and I know you will love them.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

If you could teleport to my house and smell the incredible aroma that fills the kitchen while these pastelitos are in the oven, you would feel as if you were in the most sophisticated pastry shop, with smells of vanilla, cardamom and sugar. It’s delicious! The best part is that these turnovers are very easy to make. The magic comes with Pillsbury™ and their ready-to-use dough; they save me a lot of work and make life simpler and tastier. All we need to do is make the filling for these turnovers and you can even make it ahead of time to make the process even quicker. And now you’ll have to forgive me but I must go. My pear turnovers are ready and waiting for me to finish writing this… and the truth is that I can’t wait to enjoy one. I suggest you make them and I know you will love them.