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Butterscotch Pear Turnovers

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8 turnovers


  • 2 to 3 Bosc pears
  • ½ cup butterscotch sauce
  • ¼ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • 2 sheets frozen puff pastry thawed, but cold
  • 1 large egg
  • 1 teaspoon water
  • ¼ cup coarse sugar for sprinkling


  • Preheat oven to 400 degrees. Prepare a large baking sheet by lining with parchment paper. Set aside. Peel, core, and dice pears. Add to a medium bowl with butterscotch sauce and ground cinnamon. Toss with a spoon to combine. Set aside.
  • Unwrap one sheet of puff pastry and roll out into a 10x10 square. Cut into 4 even squares. Add 2 tablespoons of pear filling to the center of each square. Brush the edges of each square with water and fold one corner over the center to form a sealed triangle. Pinch the edges of the triangle shut and seal with a fork. Place sealed turnovers on the prepared baking sheet and place in the refrigerator while you repeat the process with the other sheet of puff pastry.
  • Create egg wash by beating 1 large egg with 1 teaspoon of water. Brush each turnover with egg wash. Sprinkle each turnover with coarse sugar. Cut 3 small slits in the center of each turnover to help the steam release while baking. Chill the pastries in the freezer for 10 minutes.
  • Bake turnovers in preheated oven for 23-25 minutes or until the centers of the pastry have browned. Remove from the oven and let cool for 10 minutes before eating.