Pear and Cranberry Turnovers

• 2 bosc pears (1 pound), peeled and cut into 1/2-inch dice
• 1/3 cup plus 1 1/2 tablespoons sugar
• 1 tablespoon all-purpose flour, plus more for dusting
• 3/4 cup fresh or frozen cranberries
• Pinch each of ground cloves, cinnamon and salt
• One 14-ounce package cold all-butter puff pastry
• 1 egg, beaten
• Whipped cream or vanilla ice cream, for serving

1. Preheat the oven to 400.
2. In a medium bowl, toss the pears with 1/3 cup of the sugar, 1 tablespoon of the flour and the cranberries, cloves, cinnamon and salt.
3. On a lightly floured work surface, roll out the puff pastry to a 14 1/2-inch square about 1/8 inch thick.
4. Using a sharp knife, cut the pastry into 8 squares.
5. Spoon the pear filling onto a corner of each square, leaving a 1/2-inch border.
6. Fold the pastry over the filling to make a triangle and firmly press the edges to seal.
7. Crimp the edges with a fork.
8. Prick each triangle once with the fork to allow steam to escape during baking.
9. Transfer the turnovers to a baking sheet and refrigerate for at least 30 minutes, until chilled.
10. Brush the tops of the turnovers with the beaten egg and sprinkle with the remaining 1 1/2 tablespoons of sugar.
11. Bake the turnovers for 30 minutes, until golden brown.
12. Let the turnovers cool for at least 5 minutes.
13. Serve with whipped cream or ice cream.

bosc pears, sugar, flour, cranberries, ground, pastry, egg, cream

Taken from www.foodandwine.com/recipes/february-2008-pear-and-cranberry-turnovers (may not work)