Pear Mini-Turnovers


A sweet and tart filling of ripe pears and raspberry preserves is enclosed in flaky pockets made from puff pastry.  These tender, golden turnovers are sure to please any crowd.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 12 minutes
  • Serves: 24
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4 31



  • 2 small pears (about 4 ounces each ) peeled and chopped

  • 2 tbsp. raspberry preserves

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions

  • 2 tbsp. confectioners' sugar (optional)


  1. Heat the oven to 400°F.

  2. Stir the pears and raspberry preserves in a medium bowl.

  3. Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 circles, using a 3-inch cookie or biscuit cutter. Spoon 1 rounded teaspoon pear mixture onto the center of each circle. Brush the edges the of pastries with water and fold in half to form a half-moon. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart.

  4. Bake for 12 minutes or until the pastries are golden brown. Sprinkle with confectioners' sugar, if desired.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


  • VIEW:
  • Juicy pears come in many varieties. Make sure to eat the skin – it’s especially high in nutrients.

  • Sweet, juicy raspberries are delicious and beautiful.

On Social Media, Use #Puffpastry

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Submitted by:
Donna L.
Date: 3/25/2008

4 star rating

"Instructionshad you cutting circles out of the pastry sheets. What a waste of product! I cut them into squares, which is what turnover are. Half moons are Empanadas, at least to me. The pear mixture was too wet, even after I drained it in a colander. I used exactly the amount of filling the recipe suggested, but it still oozed out in all directions. Perhaps that was the purpose for the round shape and not squares.Theytook longer to cook,but I'll give that to my oven and our altitude. These were way too much trouble for the end results."

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