Pear And Brie Turnovers

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 1/2 cup unsalted butter, softened (1 stick)
• 4 ounces cream cheese, softened, full-fat
• 1/4 teaspoon salt
• 1 tablespoon confectioners' sugar, sifted
• 1 1/2 cups all-purpose flour
• 2 teaspoons all-purpose flour
• 2 teaspoons granulated sugar
• 4 teaspoons raspberry preserves
• 1 large ripe pear, peeled, cored, and thinly sliced
• 1/3 lb brie cheese, sliced
• 2 tablespoons milk (adjust) or 2 tablespoons light cream (adjust)
• 1 tablespoon granulated sugar (adjust)
• 1 tablespoon confectioners' sugar (optional)

Recipe

• 1 using a wooden spoon, cream the butter, cream cheese, and salt together in a large bowl; stir in confectioners’ sugar, then add the flour about ½ cup at a time, stirring well. when the dough coheres, turn it out onto a floured surface (this can be made in a stand up mixer as well).
• 2 gently knead 2 or 3 times and divide the dough into 4 equal size balls; flatten into ½ inch thick disk and wrap in plastic and refrigerate for at least an hour, preferably longer, until firm enough to roll but not too solid.
• 3 lightly butter a large baking sheet.
• 4 mix flour and granulated sugar together in a small bowl; working with one piece of dough at a time, roll it into an 8 inch circle on a sheet of lightly floured waxed paper.
• 5 dot with 1 teaspoon of the preserves, spreading it around the center of the circle and then sprinkle with some of the sugar-flour mixture.
• 6 arrange a single row of overlapping pear slices over half of the dough: leave a good ¾ inch border around the slices, following curve of pastry; sprinkle with flour-sugar mixture and lay one or two slices of brie over the pears to cover.
• 7 moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together making a sort of rope edge; place on prepared baking sheet and refrigerate while you make the remaining turnovers.
• 8 preheat oven to 400 degrees.
• 9 brush each turnover with a little milk and sprinkle with granulated sugar; then poke the surface 2 or 3 times with a fork to make steam vents.
• 10 bake for 10 minutes on the center oven rack; reduce oven temperature to 375 and bake until golden brown, about 20 minutes (for even browning, rotate baking sheet 180 degrees 10 minutes before the turnovers are done).
• 11 transfer turnovers to a wire rack and let cool; while still warm, dust with confectioners’ sugar.