A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing, and baking it.
Pre heat your oven to 400 degrees
Heat the white wine in a medium sauce pot over high heat. Add the sugar and bring the wine to a boil. Once it boils, turn the heat down to low and add the pears. Poach the pears for about 20 min. or until they are fork tender but still have some texture to them. Take the pot off of the heat and let cool.
Take the puff pastry out of the package, unfold it and lay out on a cutting board at room temperature.
Remove the pears from the wine with a pair of tongs and place on a separate cutting board. Slice them thinly.
Heat a large saute pan over medium high heat. Add one tablespoon of butter. Once the butter melts add the sliced pears, brown sugar, and one tablespoon of Herbie's Spice Dust. Saute the pears for about 2 min. or until the pears have softened to the desired texture and all of the sugar has dissolved. In a small bowl, combine the cornstarch and the water. Then pour into the saute pan while whisking. Bring all the ingredients to a boil and remove from the heat and let the filling cool.
Once the puff pastry is soft and pliable. Cut into 8 squares that are 4"x 4". (you can make the larger or smaller depending on your preference). Distribute the pear filling evenly among the puff pastry. The filling should be right in the middle of each square. Then fold each one in 1/2 diagonally. Secure the edges of each triangle by pressing down gently with a fork leaving a nice pattern on the edges of each one.
The turnovers are ready for the oven. Lay them out on a cookie sheet and bake at 400 degrees for about 20 min. or until they are golden brown and delicious. Then remove them from the oven.
Sprinkle the remaining Herbie's Spice Dust over the top of each turnover.
Serve immediately while they are warm and enjoy with Williamson Wines Caress Cuvée Blanc.
Don't enjoy pears? No worries! This recipe would go great with apples or peaches as a substitute.