I was always a big fan of turnovers. My Dad’s Mom made amazing fried apple pies – which is a turnover – mostly. She made them with dried apples – not sure why they were made with dried apples but then she fried them in a – I am not sure what that thing was called – I think it might be an electric skillet. Maybe? Not sure.
That said, when my grandmama came down from Rockingham North Carolina, she made those fried apple pies and they were (are) sublime. My Mom loved them – which was kind of cool because she was a great cook/bakery herself. Sometimes old recipes are the best. Indeed, mostly they are.
I have found a variation of (chausson aux pommes “apple slippers”*) the fried apple pies that grandmama made and it totally works for me, but I think this new recipe might be just a little bit more interesting. I mean – pears – and then bleu cheese is involved. Although, I think Granny Smith apples would work well too.
1 sheet of puff pastry
1 good sized not over ripe Anjou pear, peeled, cored, and diced
2 tsp fresh lemon juice
1/3 cup dried cranberries
1/3 cup bleu cheese, crumbled
1 egg, for egg wash, beaten with 1 Tbs water
Raw sugar, for sprinkling
Preheat oven to 375 degrees. Line baking sheet with parchment. Combine pears, lemon juice, cranberries, and bleu cheese in a bowl and set aside.
On a lightly floured surface, roll a sheet of puff pastry into a square, about 11 x 11 inches. Trim back to a 10 x 10 inch square. Using a pizza wheel, cut into 9 smaller squares – oh, lord, math is involved – ugh. Place a tablespoon of filling in the center of each square. Brush two edges with egg wash and fold pastry into a triangle. Press edges to seal. Transfer to baking sheet and chill 20 minutes.
Once chilled, brush triangles with egg wash and sprinkle with raw sugar and make a couple of slits for the steam to escape. Bake 25 minutes until puffed and golden brown. Serve warm.
* The French make everything sound so much better, damn them. It is also Bastille Day.
Source: Baking Obsession