Pear Almond Turnovers

Pear Almond Turnovers

Brought to us from David Venable's Recipes- Delicious!! 

Almond Filling:
1/2 cup almond paste
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 cup all-purpose flour

Pastry Shells:

1 (17.3 oz., 2-sheet) package frozen puff pastry sheets, thawed
1 egg, beaten
1 Tbsp. water
Sugar, to sprinkle on top

Pear Filling:
1-1/2 lbs. (about 3) ripe pears, peeled, cored, and chopped
1/4 cup sugar
1 Tbsp. cornstarch

Directions:
Preheat the oven to 400°F.

To prepare the almond filling, purée the almond paste, sugar, butter, and a pinch of salt in a food processor until smooth. Add the eggs, vanilla, and almond extract and purée until well incorporated. Add the flour and pulse until blended. Set aside.

To prepare the pear filling, combine the pears, 1/4 cup sugar, and cornstarch in a medium-sized bowl; toss to coat. Set aside.

To prepare the egg wash, whisk together the egg and water in a small bowl. Set aside.

To make the turnovers, place the puff pastry sheets on a lightly floured surface and cut each sheet into 6 squares. Lightly spread 1-1/2 Tbsp. of the almond filling in the centers of each square followed by 2 Tbsp. of pear filling. Fold the squares diagonally into a triangular shape, and press to seal the edges. Place the turnovers 1 inch apart on a baking sheet. Brush each with the egg wash and sprinkle with sugar.

Bake for 20 — 30 minutes until turnovers are puffed and lightly browned. Allow to cool, then dust with confectioner's sugar just before serving.