Once a Cheater….
I have a confession to make. I cheat, and I’m not afraid to say it. I buy my Puff Pastry. It is just to much of a pain to make, when you can painlessly just go to the store and pick up a package. So guess what….That is what I do. Don’t get me wrong I have made it before, so I know the whole deal about how it tastes so much better blah blah blah. Seriously people this stuff takes days to make and I just don’t have the patience for that. So I do what I have to and that means buying my puff pastry. I think as long as you can find good quality puff pastry you should feel no shame about using it. Go ahead buy your puff pastry and don’t feel guilty about it! Because honestly no one will ever know if you made it or if you bought it. All you have to do is fill it or top it with something amazing and no one will even ask if you made it!
Vanilla Cardamom Pear Turnovers
1 package of puff pastry, thawed
1 lb of Pears, peeled, cored and cubed – I used Bartlett
1/4 cup of sugar
2 tablespoons of vanilla bean paste
1 teaspoon of Cardamom
Combine all of the ingredients in a sauce pan and cook over medium heat stirring occasionally until the pears soften about 10 minutes. Remove from the heat and set aside to cool.
Preheat oven to 400 degrees. Unwrap the puff pastry and carefully unfold both sheets. Cut each sheet into thirds and then into thirds again. So you will have 18 squares, place about 1 teaspoon of filling on one half of the square then seal the edges so that you get all of the air out. Once you have filled all 18 turnovers, crimp all of the edges with a fork and make a small slash through the top to allow steam to escape. Bake on a parchment lined baking sheet in 2 batches for 12-15 minute or until they start to turn golden brown. Allow them to cool slightly and serve warm.
There will be extra filling left over, you can enjoy it over ice cream or yogurt or save it for what I have in store for mine later this week.
And Please vote for my Cheese Plate, no email sign up or anything. Just hover over the stars! It ends tomorrow Oct 6th.