Pear Empanadas(Turnovers)

Pears are often overlooked when it comes to baking. Apples, peaches, blueberries, and other fruits generally top the list when making a pie or any other pastry. In most cases, the only time a pear will be used as a dessert is when it’s poached. Why should a pear be destined to this one dimensional dessert existence?

As I paged through my cookbooks I found countless poached pear recipes. Since I couldn’t find a recipe for pears that wasn’t poached, I took matters into my own hands. I found and modified a recipe that called for apples and instead used the lovely and sometimes forgotten pear. 

Compared to it’s apple counterpart the pear is more subtle in flavor. With other fruit pastries you are hit with the tart and bold flavors of the fruit. This is not the case with the pear. It’s flavor is soft and delicate with a burst of sweetness.

I used Bartlett Pears for this recipe but you can use any kind of pear. Keep in mind that some pears have more or less juice so you may have to modify the amount of liquid used in the filling portion of the recipe depending on which variety of pear you use.

I encourage you to try pears in your next dessert or try this recipe, you’ll be pleasantly surprised.

Pear Empanadas

Ingredients

Crust

1 cup all purpose flour

1/4  teaspoon salt

¼ teaspoon baking powder

½ cup hot milk

¼ cup vegetable shortening

Filling

1 1/2 cups of fresh pears(diced)

1/3 cup of water

1/3 cup of apple cider

¼ cup of brown sugar

½ teaspoon cinnamon

¼ teaspoon vanilla

1 tablespoon of cornstarch

Remaining Ingredients

Cooking Spray

1 large egg white

1 tablespoon of water

1 ½ teaspoons of sugar

1.   To prepare crust, lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, salt, and baking powder, stirring with a whisk. Combine milk and shortening in a large bowl, stirring until the shortening dissolves. Gradually add flour mixture to milk mixture, tossing with a fork just until blended. Turn dough out onto a piece of plastic wrap. Knead into a ball (dough will feel sticky). Cover and chill at least 2 hours.

2.   To prepare filling, combine diced pears, 1/3 cup of water, 1/3 cup of apple cider in a small sauce pan. Bring to a boil over medium-heat. Cover; reduce heat and simmer for 10 minutes, stirring occasionally. Stir in brown sugar, cinnamon, vanilla, and cornstarch. Then bring to a boil once again, remove from heat once the filling as thickened. Let it cool to room temperature.

3.   Preheat oven to 450F degrees

4.   Divide dough into 8 equal portions. Working with one dough portion at a time(cover remaining portions to prevent drying), roll into a 6 inch circle on a lightly floured surface. Spoon about 2 tablespoons filling onto half of circle, moisten edges of dough with water. Fold dough over filling, press edges together with a fork and seal. Place empanadas on baking sheet coated with cooking spray. Combine egg white and 1 tablespoon water, stirring with a whisk, brush over empanadas. Sprinkle with sugar. Bake at 450F for 12 minutes or until golden. Place on a wire rack. Serve warm or at room temperature.

This recipe was selected but modified from All New Cooking Light Cookbook(2006)