Chicken and Pear Turnovers
Delight your taste buds with these savory-sweet Chicken and Pear Turnovers—a creative twist on classic puff pastry recipes. This easy yet elegant dish pairs tender shredded chicken and caramelized pears with creamy cheese for a filling that’s bursting with flavor. The puff pastry shells bake to golden perfection, delivering a flaky, buttery crust that contrasts beautifully with the rich and slightly sweet interior. Infused with a touch of honey and seasoned just right, these turnovers make for an impressive appetizer, light lunch, or even a weeknight dinner. With just 25 minutes of prep time and a quick bake, this recipe is perfect for those seeking a blend of gourmet sophistication and everyday simplicity. Serve these irresistible turnovers warm and watch them disappear!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (thawed)
- 1.5 cups Cooked chicken breast (shredded)
- 1 medium Ripe pear (peeled, cored, and diced)
- 4 oz Cream cheese (softened)
- 0.5 cups Shredded mozzarella cheese
- 1 tbsp Unsalted butter
- 1 tbsp Honey
- 0.25 tsp Ground black pepper
- 0.25 tsp Salt
- 1 Egg (beaten, for egg wash)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a skillet, melt the butter over medium heat. Add the diced pear and cook for 4-5 minutes until softened. Stir in honey, ground black pepper, and a pinch of salt. Cook for another 2 minutes to lightly caramelize the pears, then remove from heat.
In a mixing bowl, combine the shredded chicken, cream cheese, mozzarella cheese, cooked pear mixture, and remaining salt. Mix until evenly incorporated.
Unroll the puff pastry sheets on a floured surface and cut each sheet into 4 equal squares (8 squares total).
Place about 2 tablespoons of the chicken and pear mixture in the center of each puff pastry square.
Brush the edges of each pastry square with beaten egg, then fold the square diagonally to create a triangle. Press the edges together firmly, crimping with a fork to seal.
Transfer the turnovers onto the prepared baking sheet. Brush the tops with the beaten egg for a golden, glossy finish.
Bake for 18-20 minutes or until the turnovers are golden brown and puffed.
Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 37.4 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 621 mg | 48% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
