Pear-Cranberry Turnovers

Name: Pear-Cranberry Turnovers
Cook time: 1 minutes
Yield: 8 Servings
Ingredients: 1 1/2 pounds ripe Bosc pears (about 3), peeled, quartered, cored, diced; 1/2 cup dried cranberries; 1/4 cup sugar; 1 tablespoon cornstarch; 1 teaspoon finely grated lemon peel; 16 17x12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen); 1/2 cup (1 stick) unsalted butter, melted; Powdered sugar

By Mark BittmanPhotography by Marcus Nilsson

November 17, 2009

A flaky turnover broken in half to reveal a filling of diced pears and dried cranberries.

Photo by Marcus Nilsson

Recipe notes