These delicious buttery pastries will fill your home with the scent of spices.Instead of Demerara, you can use coarse white sugar if desired.
- Portion size 32 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
Ingredients
Method
Peel, core and dice pears to make about 2 cups (500 mL). In bowl, toss pears with flour. In large skillet, melt butter over medium-high heat; cook pears, sugar, currants, crystallized ginger, ground ginger and nutmeg, stirring occasionally, until pears aretender and golden, about 10 minutes.
Pour in wine, stirring to scrape up any browned bits; cook for 30 seconds. Transfer to bowl; let cool.
On lightly floured surface or on waxed paper, roll out each piece of puff pastry to 12-inch (30 cm) square. Let rest for 5 minutes. Cut each into 16 squares.
Spoon about 1 tsp (5 mL) of the filling onto each square. Fold 1 corner over to make triangle; press edges with tines of fork to seal. Freeze on parchment paper–lined baking sheets until firm, about 15 minutes. (Make-ahead: Freeze in airtight container for up to 2 weeks. Add 3 minutes to baking time.)
Whisk egg with 2 tsp (10 mL) water; brush over turnovers. Sprinkle with sugar. Bake in 425°F (220°C) oven until puffed and golden, 15 to 18 minutes.
Nutritional facts Per Piece: about
- Sodium 57 mg
- Protein 1 g
- Calories 102.0
- Total fat 7 g
- Potassium 46 mg
- Cholesterol 23 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 2.0
