1. Caramelized Pear Turnovers
Reminiscent of the viennoiseries in French pastry shops, these turnovers are all about elegance underneath their perfect golden flakiness. To make them, first make caramel and let some pears simmer in it. Then, assemble them by spreading the rough puff pastry into an oval shape, making sure there’s more dough around the outside than in the centre of the turnover. This way, the edges will puff up more, resulting in a sublime-looking pastry.
flavours of fall
Caramelized Pear Turnovers
2. Blueberry Turnovers
These turnovers are essentially small hand pies—the ideal size to slip one or two easily into the kids’ lunch boxes. They’re made with shortcrust pastry that also contains sour cream for its fat content, which makes the pastry even flakier. Sour cream is also an ingredient of the turnover’s icing, which has an irresistibly tangy taste, a nice contrast with the sweet blueberry filling.
blueberries
Blueberry Turnovers
3. Pumpkin Turnovers
As fall begins to make its presence known, pumpkin will start to find a spot in our recipes. We were inspired by classic pumpkin pie to create these phyllo turnovers filled with pumpkin purée, honey and spices. The sheets of phyllo pastry are basted with brown butter, which makes these heavenly little pockets as crispy under your teeth as autumn leaves beneath your feet.
pastries
Pumpkin Turnovers
4. Apple-Cranberry Turnovers with Whipped Cream
With their apple and cranberry compote filling and whipped cream, these turnovers are reminiscent of the store-bought flaky pastries of our childhood. Spread the compote on a sheet of puff pastry, then fold it to create a closed triangle. Once the turnovers have been cooked and cooled down, open them slightly to add a dollop of whipped cream. There’s no need for moderation here!
5. Sicilian Ricotta and Chocolate Turnovers (Cassatelle)
Cannoli lovers will not be disappointed in these turnovers, which share similar components with the famous Italian dessert. Cassatelle, as they’re called, originate from Sicily and consist of a very thin layer of dough (that can even be laminated using a pasta machine), which is then fried and filled with ricotta cheese. In this case, we’ve also added dark chocolate for an even more decadent version. Serve the turnovers lukewarm so that the chocolate is still gooey.
italian cuisine
Sicilian Ricotta and Chocolate Turnovers (Cassatelle)
For even more pastry ideas, be sure to check out our selection of recipes: