Best 2 Pear Leek And Gruyère Turnovers Recipes
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PEAR, LEEK AND GRUYèRE TURNOVERS
Offer these as a starter or as a light lunch with a salad of greens tossed in vinaigrette. From Bon Appetit, March 2000. Cut pastry into smaller diameter circles if you prefer to serve as an appetizer. Or, save time and instead of cutting pastry into circles, cut into squares for triangle shaped turnovers. Be sure to stuff pastry to capacity or otherwise you are just eating puff pastry...you may want to double the filling recipe. Variation: use gouda or smoked gouda in place of gruyere and drizzle hot turnovers lightly with honey.
Provided by swissms
Categories < 60 Mins
Time 48m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes.
- Stir in pear and sugar. Increase heat to medium; saute uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool.
- Stir in cheese and chives. Set aside.
- Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle.
- Place leek mixture on half of each pastry round, dividing equally.
- Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal.
- Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.
- Preheat oven to 400°F Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
Nutrition Facts : Calories 440, Fat 30.2, SaturatedFat 9.8, Cholesterol 45.2, Sodium 219.4, Carbohydrate 34.2, Fiber 1.9, Sugar 4.1, Protein 8.7
PEAR, LEEK AND GRUYèRE TURNOVERS
Categories Cheese Fruit Appetizer Bake Vegetarian Lunch Pear Leek Spring Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; saut uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.
- Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.
- Preheat oven to 400°F. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
Tips:
- For a more flavorful filling, caramelize the leeks before adding them to the turnovers.
- Use a variety of pears for a more complex flavor. Bosc, Anjou, and Bartlett pears all work well in this recipe.
- If you don't have Gruyère cheese, you can substitute another hard cheese, such as Parmesan or cheddar.
- To make the turnovers ahead of time, assemble them and then freeze them. When you're ready to bake them, thaw them in the refrigerator overnight and then bake them according to the recipe instructions.
- Serve the turnovers warm with a side of salad or soup.
Conclusion:
Pear, leek, and Gruyère turnovers are a delicious and easy-to-make appetizer or main course. The combination of sweet pears, savory leeks, and nutty Gruyère cheese is sure to please everyone at your table.
These turnovers are also a great way to use up leftover pears and leeks. So next time you have some extra of these vegetables on hand, be sure to give this recipe a try.
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