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Apple and Pear Turnovers Tips
What kind of apples should you use to make apple and pear turnovers?
You want an apple that won't turn mushy or break down too much while it bakes. Golden Delicious or Granny Smith are great for this recipe because their flesh stays intact even when cooked. (There are newer types of apples
you can use for baking, too.)
How can you prevent apple and pear turnovers from getting soggy?
To ensure a light and flaky turnover, we create a barrier between the crust and the juicy fruit by brushing the surface of the unbaked pastry crust with beaten egg before adding the filling. If you're really up for a challenge, try making your own puff pastry
How long will apple and pear turnovers last for?
Turnovers are best served warm the day of baking. But if you plan on making them ahead, they'll stay fresh for 3-4 days stored in an airtight container in the refrigerator. Check out these easy puff pastry recipes
to try for your next meal.—Ellie Crowley, Taste of Home Culinary Assistant
1 pocket: 351 calories, 17g fat (4g saturated fat), 12mg cholesterol, 207mg sodium, 46g carbohydrate (9g sugars, 6g fiber), 5g protein.