BRIE WITH PEAR TOPPING
"I prepared this for a party, and everyone thought it was great," writes Mary Ann Zadvorny of Stoney Creek, Ontario. "It is fast, easy and impressive.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place cheese in an ungreased oven-proof serving dish. Top with pear slices. Sprinkle with brown sugar and pecans. Dot with butter. Bake at 400° for 5-10 minutes or until cheese is softened. Serve with crackers.
Nutrition Facts : Calories 117 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
AIR FRYER HAM AND CHEESE TURNOVERS
I adore the combo of pears, blue cheese and walnuts in a salad, so I turned them into this ham and cheese turnover recipe-and they were a hit. I added black forest ham to make it a meal in one. Just add a salad of field greens with a balsamic vinaigrette and you have a decadent (and healthy!) dinner. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat air fryer to 400°. On a lightly floured surface, unroll pizza crust into a 12-in. square. Cut into 4 squares. Layer ham, half of pear slices, walnuts and blue cheese diagonally over half of each square to within 1/2 in. of edges. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal., In batches, arrange turnovers in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-6 minutes on each side. Garnish with remaining pear slices.
Nutrition Facts : Calories 357 calories, Fat 10g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 885mg sodium, Carbohydrate 55g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein.
PEAR AND BRIE TURNOVERS
Decadent and delicious are two words to describe these turnovers. These simple hand pies are a wonderful savory-sweet dessert. The texture of the pear is perfect for a turnover, because it is soft and requires no precooking. The raspberry preserves add just a hint of sweetness, a nice counterpoint to the rich, creamy Brie. For convenience's sake, these can be made up to several hours ahead, or even the night before, and baked shortly before serving. These are best served 15 to 30 minutes out of the oven.
Provided by NcMysteryShopper
Categories Dessert
Time 1h10m
Yield 4 Turnovers
Number Of Ingredients 13
Steps:
- Using a wooden spoon, cream the Butter, Cream Cheese, and Salt together in a large bowl; stir in Confectioners' Sugar, then add the Flour about ½ Cup at a time, stirring well. When the dough coheres, turn it out onto a floured surface (This can be made in a stand up mixer as well).
- Gently knead 2 or 3 times and divide the dough into 4 equal size balls; flatten into ½ inch thick disk and wrap in plastic and refrigerate for at least an hour, preferably longer, until firm enough to roll but not too solid.
- Lightly butter a large baking sheet.
- Mix Flour and Granulated Sugar together in a small bowl; Working with one piece of dough at a time, roll it into an 8 inch circle on a sheet of lightly floured waxed paper.
- Dot with 1 Teaspoon of the Preserves, spreading it around the center of the circle and then sprinkle with some of the sugar-flour mixture.
- Arrange a single row of overlapping Pear slices over half of the dough: leave a good ¾ inch border around the slices, following curve of pastry; sprinkle with Flour-Sugar mixture and lay one or two slices of Brie over the Pears to cover.
- Moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together making a sort of rope edge; place on prepared baking sheet and refrigerate while you make the remaining turnovers.
- Preheat Oven to 400 Degrees.
- Brush each turnover with a little Milk and sprinkle with Granulated Sugar; then poke the surface 2 or 3 times with a fork to make steam vents.
- Bake for 10 minutes on the center oven rack; Reduce oven temperature to 375 and bake until golden brown, about 20 minutes (For even browning, rotate baking sheet 180 degrees 10 minutes before the turnovers are done).
- Transfer turnovers to a wire rack and let cool; while still warm, dust with Confectioners' Sugar.
Nutrition Facts : Calories 685.2, Fat 44.2, SaturatedFat 27.6, Cholesterol 131, Sodium 477.2, Carbohydrate 57.9, Fiber 3, Sugar 15.9, Protein 15.7
PEAR-CRANBERRY TURNOVERS
Provided by Mark Bittman
Categories Dessert Bake High Fiber Cranberry Pear Fall Phyllo/Puff Pastry Dough Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 7
Steps:
- 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. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch- long strip. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.
- Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
- Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.
REUBEN TURNOVERS
Fast, easy and filling for those hectic nights. I pick up the meat, cheese and pickles in the deli case. Have frozen bread dough on hand. Prep time also includes thawing time for the dough.
Provided by peachez
Categories Lunch/Snacks
Time 3h35m
Yield 9 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees.
- On a lightly floured board, roll dough out to a 12 inch square.
- Cut dough into 9 (4 inch) squares.
- Cut meat and cheese in half diagonally to make triangles.
- Layer slices of meat, cheese and pickles on half of each dough square.
- Fold remaining dough over filling ingredients to form a turnover.
- Pinch dough edges tightly to seal, crimp edges with a fork.
- Slash top of turnover with a sharp knife to vent steam.
- Place turnovers on a lightly greased baking sheet.
- Bake for approximately 35 minutes or until well browned.
- Optional- I dip my turnover into the thousand island dressing, you could use your favourite dressing.
Nutrition Facts : Calories 76.6, Fat 4.6, SaturatedFat 2.7, Cholesterol 24.3, Sodium 291.2, Carbohydrate 1, Fiber 0.1, Sugar 0.5, Protein 7.5
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.
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PEAR-AND-BRIE PUFF PASTRY TARTS - SOUTHERN LIVING
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5/5 (2)Total Time 1 hr 10 minsServings 8
- Place Brie in freezer until firm but not frozen, about 30 minutes. Line 2 baking sheets with parchment paper.
- Preheat oven to 400°F with racks in top third and middle positions. Cut rind from Brie; discard rind. Cut Brie into ¼-inch-thick pieces. Place 1 puff pastry sheet on each prepared baking sheet. Using a small knife, create a border on each pastry sheet by scoring ½ inch from edges. Fold edges in on score line. (If needed, brush edges with water to help secure them.) Prick inside of pastries all over with a fork. Evenly distribute Brie pieces between pastries. Arrange pear slices over Brie. Sprinkle with rosemary and pepper. Drizzle with olive oil.
- Place 1 baking sheet on each rack in preheated oven; bake until pastries are golden and cheese is bubbly, about 20 minutes, rotating sheets between top and bottom racks halfway through baking time. Remove from oven; sprinkle with sea salt. Cool 10 minutes. Sprinkle with additional rosemary; cut each pastry into 8 pieces.
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