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
  • total: 15 minutes
  • Serves: 24



  • 2 small pear(about 4 ounces each ) peeled and chopped
  • 2 tablespoons raspberry preserves
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
  • 2 tablespoons 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.

Stuffed Recipe

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