Pear Leek and Gruyre Turnovers
Golden, flaky, and irresistibly savory-sweet, these Pear Leek and Gruyère Turnovers are the perfect marriage of gourmet flavors and comforting textures. Featuring a luscious filling of caramelized leeks, juicy pears, and nutty Gruyère cheese, these turnovers are wrapped in buttery puff pastry and baked to perfection. With their elegant blend of sweet and savory ingredients, they make a delightful appetizer, brunch treat, or light lunch option. Quick to prepare in just 20 minutes and baked to a beautifully golden finish, these turnovers are as stunning to serve as they are to eat. Perfect for entertaining or indulging in a cozy snack, this recipe is your go-to for an impressive yet effortless handmade pastry experience.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cups Leeks (white and light green parts, thinly sliced)
- 0.5 teaspoon Fine sea salt
- 0.25 teaspoon Freshly ground black pepper
- 1.5 cups Pears (peeled, cored, finely diced)
- 1 cup Gruyère cheese (shredded)
- 2 tablespoons All-purpose flour (for dusting)
- 1 package Puff pastry (2 sheets, thawed if frozen)
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat the unsalted butter and olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 6-8 minutes, stirring often, until they are softened and slightly caramelized.
Season the leeks with sea salt and black pepper. Add the diced pears and cook for an additional 3-4 minutes until the pears are just tender but not mushy. Remove the skillet from heat and let the mixture cool slightly.
Stir the shredded Gruyère cheese into the cooled leek and pear mixture until thoroughly combined.
Lightly dust your work surface with all-purpose flour. Roll out each puff pastry sheet into a 10x10-inch square and cut each sheet into four equal squares.
Place 2 tablespoons of the filling onto the center of each pastry square. Fold the dough diagonally to form a triangle and press the edges together firmly. Use a fork to crimp the edges and seal.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the surface of each turnover with the egg wash for a golden, shiny finish.
Transfer the turnovers to the prepared baking sheet, spacing them about 2 inches apart. Use a sharp knife to cut a small slit on the top of each turnover to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the turnovers are puffed and golden brown.
Allow the turnovers to cool for 5 minutes on the baking sheet before serving warm. These are best enjoyed fresh out of the oven but can also be reheated if needed.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 140 mg | 3% | |
*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.
