These Maple Glazed Pear Turnovers are the ultimate Fall treat! Gooey cooked pears tucked into a flaky puff pastry generously drizzled with a maple cinnamon glaze…yes please!
This recipe is sponsored by Jus-Rol. All opinions are 100% my own – thank you for continuing to support the brands that I love and make OBB possible.
So I know that Fall brings everything pumpkin and apple…but can we take a moment to give pears some love?!
I feel like they are the less liked cousin of apple but why?! They’re SO delicious, especially when ripe and ultra sweet.
They are the star of the show in these delectable pear turnovers! Let’s get into it!
Why You’ll Love This Recipe:
- You get to save time, skip making homemade puff pastry and instead use my all time favorite store bought puff pastry – Jus-Rol! I love that they use quality ingredients, it comes automatically rolled onto easy to bake and easy to clean up parchment paper and once baked, the flakiness of those turnovers is absolutely unmatched!
- The gooey pears! I mentioned them before…but what’s not to love about ripe pears cooked down with butter, brown sugar and cinnamon?! You will be tempted to just eat it straight from the pan with a spoon but I promise, it will be worth it to wait while they bake up in these turnovers!
- 2 words: maple glaze. Yup. The hint of pure maple syrup found in the glaze on top of these turnovers brings them over the top when it comes to flavor. It’s the perfect additional sweetness and touch of Fall.
- These are just SO easy to bake. Seriously – they are so easy to whip up (see below!) and when you’re done, these are an absolutely show stopping treat.
- Who doesn’t love a dessert that can double as a breakfast?! Or mid-day snack?! I’m all for eating these any time of day! Oh, and yes, they’re a hand held treat because less dishes = better! Let’s get into what you need to bake these!
Ingredients You Need:
- Jus-Rol Puff Pastry – you can find this in the refrigerated section in the dairy case at your local grocery store – here is a store locator for you to find it in stock near you!
- Ripe Pears – You want the pears to be ripe but still be somewhat firm. Sweet but not mealy.
- Light brown sugar – This is the sweetness added to the pears while cooking – a must have!
- Salted butter – You can also use unsalted, but the saltiness really adds something to this recipe!
- Cornstarch – this helps the cooked pear mixture thicken up and not just be a runny mess!
- Cinnamon – the ultimate Fall spice, it gives this recipe a warmth and coziness about it that you can’t miss out on.
- Powdered Sugar + Pure Maple Syrup + Milk + Cinnamon – the ingredients needed for the glaze, you use just a splash of milk to help thin out the glaze to your preference.
- Egg – to help get that perfectly golden brown turnover, you need to make an egg wash!
- Turbinado Sugar – this sugar is sprinkled on top of the pre-cooked turnovers for an added crunch, so good!
How to Make Turnovers in 5 Simple Steps:
Slice 2 medium size pears into small bite size pieces – you’ll need about 2 cups worth. To a large skillet, add butter and let it melt. Add in the pears followed by the brown sugar and cornstarch. Mix together until combined and let this cook for about 5 minutes or so until thickened.
Let the pear mixture cool for 15 minutes. Preheat the oven to 400 degrees.
Take the Jus-Rol pastry and roll it out onto the parchment paper. Place on a baking sheet. Cut the puff pastry into 6 large equal size squares. Add 1-2 tbsp of the pear mixture into the middle of the squares.
Fold the square into a triangle, making sure to line up the edges. Crimp the edges closed with a fork. Poke three holes in the middle of each pastry with the fork. Whisk egg in a bowl to make egg wash and then brush the egg wash over the pastries. Sprinkle turbinado sugar over each one.
Bake for 20-22 minutes, or until golden brown. Let cool completely. Whisk together the ingredients for the maple glaze and generously drizzle on top. Enjoy!
Best Baking Tips:
I love this recipe because it really makes sure that you have time to let your oven get fully hot before you pop in the puff pastry – you have to wait that 15 minutes to let the pear mixture cool off…which is the perfect time to preheat the oven and let it warm up!
Make sure that the edges are lined up with the triangle of the puff pastry and crimped together WELL to make sure that no filling leaks. If a little bit leaks out, it’s not the end of the world, but you would rather make sure it all stays warm and gooey inside the pastry!
The egg wash is a non-negotiable step! It really makes sure you get that shiny, golden brown top of the puff pastry that you’re looking for.
Definitely let these pastries cool all the way once they’re done baking. If you try to glaze them while they are still warm, they will be a runny mess!
If you have any leftover pear mixture, save it! Store it in a tightly sealed tupperware container and eat it on warm oatmeal the next day.
Topping Options:
If you’re not a fan of powdered sugar or a glaze, you could always serve this recipe with different topping options.
Homemade Whipped Cream – the best creamy option! It will make them taste like a pear pie.
Vanilla Ice Cream – If you want a cool and creamy option, this one’s for you!
Or just eat them by themselves with no extra topping because spoiler alert: they’re THAT good.
Storing Leftovers:
These are definitely best eaten the day of when warm and fresh out of the oven. However, you can still definitely eat these the next day! I recommend storing them in a tightly sealed tupperware container in the refrigerator.
To re-heat, pop in the microwave or in the toaster oven until you reach your desired temperature.
Did you enjoy this recipe? Here are a few others you might like:
Strawberry Cream Cheese Turnovers
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Maple Glazed Pear Turnovers
These Maple Glazed Pear Turnovers are the ultimate Fall treat! Gooey cooked pears tucked into a flaky puff pastry generously drizzled with a maple cinnamon glaze…yes please!
Ingredients
Pear Filling
- 2 medium ripe but firm Bartlett pears, diced into small bite size pieces (about 2 cups worth)
- 2 tbsp salted butter
- 1/4 cup light brown sugar
- 1 tsp cinnamon
- 1 tsp cornstarch
Turnovers
- one 13.2 oz refrigerated Jus-Rol puff pastry
- 1 egg, lightly beaten for egg wash
- 2-3 tbsp turbinado/raw sugar
Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- pinch of cinnamon
- 1-2 tbsp milk of choice
Instructions
-
Dice the pears into small bite size pieces. To a large pan, melt the butter on medium heat. Once melted, add in the pears, brown sugar, cornstarch and cinnamon. Mix together. Let these cook for 5-6 minutes or so to soften. Once they are done, remove from the heat and set aside to let this mixture cool for 15-20 minutes.
-
While this is cooling, preheat the oven to 400 degrees.
-
Roll out the puff pastry onto the parchment paper lined baking sheet (if you aren’t using Jus-rol), line the baking sheet with parchment paper.
-
Slice the puff pastry into 6 equal squares.
-
To the middle of each square, add about 1.5-2 tbsp of cooked pears.
-
Gently fold over the pastry to make a triangle. Make sure that the edges line up and then crimp them with a fork to seal it. Make sure you crimp well to avoid the pear filling leaking!
-
Use the fork to poke a few holes in the tops of the turnovers.
-
Lightly beat an egg to make egg wash and brush it over top of the pastries with a pastry brush.
-
Generously sprinkle the turbinado/raw sugar over top of the puff pastry triangles.
-
Bake for 20-22 minutes or until golden brown.
-
Remove onto a wire rack to let cool.
-
While cooling, whisk together the glaze. Add powdered sugar to a bowl followed by the maple syrup and a little bit of cinnamon if desired. Add a splash of milk to thin out and whisk together until desired consistency is reached.
-
Once the turnovers are fully cooled, drizzle generously with the maple glaze. Enjoy immediately!
-
Store leftovers in a tightly sealed Tupperware container in the refrigerator for up to 2 days.