Pear-Cranberry Turnovers

Pear-Cranberry Turnovers
Photo by Marcus Nilsson


  • ½ cup dried cranberries
  • ¼ cup sugar
  • ½ cup unsalted butter
  • 1 tablespoon cornstarch
  • 16 17 x 12-inch sheets fresh or frozen
  • 1 ½ pounds ripe bosc pears
  • 1 teaspoon lemon

Preheat oven to 375°. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat. Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. B...

View full recipe at Epicurious


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