Pear & ginger turnover
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh ginger root, peeled, sliced very thin, then cut into very |
| Fine dice | ||
| ½ | cup | Sugar, divided |
| 1 | cup | Cold water |
| 1½ | cup | Ripe pears, peeled, quartered, cored and sliced |
| 1 | tablespoon | Pure vanilla extract |
| 2 | tablespoons | Chopped fresh mint |
| Pastry for turnovers | ||
| 1 | each | Egg yolk |
| ¼ | cup | Skim milk |
| 2 | tablespoons | Coarse, granulated sugar |
Directions
Preheat oven to 425F. In a medium saucepan, combine the ginger, ¼ cup of the sugar and the cold water. Bring to a simmer over medium high heat and cook until tender, about 15 minutes. Drain in a fine sieve. Transfer to a medium bowl. Combine with the pears, remaining ¼ cup of sugar, the vanilla and the mint. Meanwhile, place the dough on a lightly floured counter top. Roll the dough to ⅛ inch thick slab. Cut into approximately ten 4-½ squares. Spoon about 2-3 tbsp of the filling mixture into the center of the pastry square.
Repeat with the remaining filling and pastry. In a small bowl, whisk together the egg yolk and the skim milk. Brush the edges of the pastry with the mixture. Fold the pasry over to touch the adjoining edges to form a triangle. With the tines of a fork, press the edges of the pastry, snip a little cut to allow the cooking pastry to vent.
Vrush the top of the pastry with the egg mixture. Sprinkle the top with the coarse granulated sugar. Transfer to a nonstick cookie sheet. Bake on the lower rack of the oven until golden, about 20 minutes. Remove and transfer to a cake rack to cool. Serve warm.
Serves 10. Calories 325, percent of calories from fat 42%, fat 15gr, pro 4gr, carbo 44gr, chol 85 mg, sodium 43 mg, Diabetic exchanges 1-¼ bread, 1-¾ fruit, 2-¾ fat. Not recommended for diabetics.
Origin: Jimmy Schmidt's Cooking Class Column, Detroit Free Press, September 14, 1994. Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 07-11-95