Pear Leek Gruyere Turnovers


These turnovers are so delicious.  They can be made ahead of time and they reheat beautifully.  Great on a brunch spread or as a light lunch with a salad 

Pear Leek Gruyere Turnovers

makes 8 turnovers

 2 tablespoons (1/4 stick) butter

1 1/2 cups chopped leeks

1 6- to 7-ounce firm but ripe pear, peeled, cored, chopped

1 1/2 teaspoons sugar

3/4 cup (packed) grated Gruyère cheese (about 3 ounces)

1 1/2 tablespoons chopped fresh chives

1 17.3-ounce package frozen puff pastry (2 sheets), thawed

or one recipe Sour Cream Pastry Dough

1 egg, beaten to blend (for glaze)


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; sauté, 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, which has been lightly dusted with flour. Roll out slightly larger than the sheets come. Cut four squares from each sheet.  They should be about 5×5.  If using Sour Cream Pastry, cut one dough round in half and roll it out to 10×10 and cut out 4 5×5 squares. Place leek mixture on half of each pastry, dividing equally between the 8 squares. 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.