Butterscotch Pear Turnovers

No ratings yet

These butterscotch pear turnovers are made with a buttery pastry. It is filled with homemade butterscotch sauce, pears, and cinnamon.

Prep Time1

Cook Time16

Resting Time30

Total Time1 46

Servings: pies

Calories: 399kcal

Make this first or a day ahead. In a saucepan, over medium heat, melt the butter. Add in the brown sugar. Use a whisk to mix. Heat until the texture resembles a liquid. This take 1-2 minutes. Add the heavy cream in 3 intervals. Mix well in between each interval.
Heat the sauce until it reaches 220°F. It will eventually bubble up once the sugar crystals start to melt. This process takes about 10 minutes. Once hot enough, pull off heat. Add in salt and vanilla and stir. Pour into a glass container. Let it cool completely.

Cut the butter into cubes and place back into the fridge to get cold. Sift the flour in a separate bowl. Add flour, sugar, and salt to a food processor. Add in the cubed butter. Pulse until it starts to clump together. First it will look dry, keep pulsing until it resembles the picture above. The butter clumps should be the size of blueberries.
Transfer the dough to a bowl. Very slowly add a little bit of the ice water (remove the ice). Add a very little bit at a time until the dough ball forms. Use your hands to squeeze the dough into a ball. Don't knead or the dough will get overworked.
Place a large sheet of cling wrap on the counter. Place dough on top of cling wrap. Flatten into a disc and place in the fridge for 30 minutes.

Rollout the dough until ¼ inch thick. It should be relatively thin. Use a 3 inch circle biscuit cutter. Cut as many circles as you can. You can reroll the dough once to get more circles. Place circles on cookie sheet with parchment paper.
Mix cubed pears, cinnamon, nutmeg, and butterscotch sauce together. On half of the circles, place ½ tablespoon of filling. Make sure almost the whole circle is filled, lay the pear cubes down.
Top with the remaining circle. Use your fingers to press in the dough around the edges. Then, use a fork to crimp the edges.
Chill for 15 minutes in the fridge. Preheat the oven to 400°F. Mix the egg and water in a bowl. Use a pastry brush to brush the egg wash over the tops of the pies. Top with both sugars. Cut an X slit on top for the steam to exit.
Bake for 15-20 minutes. Bake until the pastry is light golden brown. Let it sit on the pan for 10 minutes before transferring to a cooling rack. Let them cool all the way before drizzling more butterscotch sauce on top.

To prevent the pastry from melting in the oven, make sure dough is cold.

If you don't have a food processor, use a pastry cutter.