Almond Iced Raspberry Pear Turnovers
Raspberry Pear filling:
2 pears, Bartlett, Anjou or Red, peeled and chopped
1 1/2 cups fresh raspberries
6 tbsp raspberry freezer jam
2 tsp cornstarch
In a medium sized bowl, whisk together cornstarch and jam. Stir in pears and raspberries, tossing well to coat.
2 sheets puff pastry
( beat 1 egg plus, 1 tbsp water together)
1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla
Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.
On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of raspberry pear filling into center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.
Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing. Immediately sprinkle lightly with almonds. When set, dust lightly with powdered sugar.
Recipe by Amy Richardson