Annie’s September Turnovers

Pears and apples are still in season…I’ve decided to take charge of breakfast. Why? Chef bought English muffins last night because he wanted to make a breakfast sandwich in the morning; as usual, it was uneaten. This is like what happened two weeks ago when he decided he wanted to make an omelette in the morning. Well, that never happened because we still have chanterelle mushrooms and shallots. See the September Turnover recipe after the jump!

• 2 sheets, 17.3 oz. puff pastry, cut into 8 squares
• 1 Granny Smith apple
• 1 Bartlett or Packham pear
• 1/4 c. granulated sugar
• 1 1/2 tsp. ground cinnamon
• 1 egg

Make sure the puff pastry is thawed but still firm. Cut the pastry into 8 even squares. Preheat the oven to 400F. Core and dice the apple and pear; combine the fruit pieces in a medium bowl. Stir and sprinkle in the sugar and cinnamon.

Spoon the mixture onto the middle of the pastry squares. Fold each filled pastry square diagonally over so it forms a triangle shape, pinch the openings so it is completely closed. Scramble the egg to make an egg wash and brush it over the unbaked turnovers. Bake for 15-20 minutes.

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