- 1 tablespoon butter
- 1 Golden Delicious apple, diced small
- 1 Red d’Anjou pear, diced small
- 2 tablespoons membrillo
- 1 tablespoon sugar
- pinch salt
- 1 tablespoon flour
- 2 sheets frozen puff pastry, thawed and very cold
- 1 egg and a splash of milk, whisked together for egg wash
Preheat the oven to 350 degrees.
In a sauté pan, melt the butter over medium heat. Add the apple and pear, and sauté for two minutes, until they start to soften.
Next, add the membrillo, sugar, and salt, and sauté another three minutes on low heat. The fruit should start to be quite soft.
Add in the flour and sauté on low for another minute or two, until the mixture has a pie-filling look to it. Set aside to cool.
Take the puff pastry out of the fridge, and unfold it. Brush all four sides of both pieces of pastry with the egg wash. Spoon half of the fruit mixture into the center of each puff pastry, arranging it so that it makes a diagonal line across the pastry. Fold one corner over the line of fruit to the opposite corner, and press down to eliminate any air trapped within the turnover. Press the sides together, and then use the tines of a fork, or a ravioli cutter, to seal the edges. Place the pastries on a Silpat-lined baking sheet, brush lightly with egg wash, and bake 35 to 40 minutes, until puff, golden, and steaming hot within.
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