Pear and Chocolate Turnovers

Pear and Chocolate Turnovers
Cook Time
20 min
4 servings

A delicious treat made with homemade dough and sweet, subtle pear and chocolate.




cup flour
tsp salt
tsp sugar
cup cold butter
cup ice water


small Bosc pear, ripe but very firm, diced
cup sugar
Tbsp Frangelico liqueur
lemon, grated, zest of
Savoiardi biscuit
lady finger
oz bittersweet chocolate, coarsely cut into 4 chunks
Tbsp thirty-five percent cream
egg, beaten, for brushing pastry


Step 1

Preheat oven to 375 degrees F.

Step 2

It is very important to avoid touching the dough with your hands during this process. The heat from your hands melts the butter.

Step 3

Combine dry pastry ingredients in a medium bowl.

Step 4

Slice butter finely with knife. Combine butter with dry ingredients and toss with 2 forks.

Step 5

Add the ice water and toss again with a wooden spoon. Do not touch with hands.

Step 6

Turn dough mixture onto a board. With a rolling pin, roll mixture to a thickness of about ½ inch and into a rectangular shape.

Step 7

Fold over with a pastry scraper, bringing unworked flour into centre as if kneading. Avoid touching with hands.

Step 8

Roll again and turn over with pastry scraper. Repeat process until pastry is homogeneous and no flour appears.

Step 9

Form into a flat rectangle with rolling pin and wrap with plastic. Chill in the fridge for at least 30 minutes.

Step 10

Peel, core and dice the pear. Place in a medium bowl.

Step 11

Add the sugar, Frangelico, lemon zest and the crumbled biscuits.

Step 12

Toss to combine.

Step 13

Add chocolate to a double boiler. When chocolate has melted, remove from heat.

Step 14

Add the cream to the chocolate and stir to combine. Set aside.

Step 15

On a lightly floured surface roll the dough into a square about 10 by 10-inches (26 by 26 cm).

Step 16

Cut into 4 squares about 5 by 5-inches each.

Step 17

Brush each square with beaten egg.

Step 18

Place pastry square in front of you so it looks like a diamond.

Step 19

Place a quarter of the pear filling on the bottom edge of diamond spreading evenly over one half.

Step 20

Spoon a quarter of the chocolate sauce on top of pear filling.

Step 21

Fold pastry over to form a triangle. Press edges down well with hands then with a fork to secure seal.

Step 22

Cut a small slit in the top of each turnover and brush with beaten egg.

Step 23

Line a baking sheet with parchment paper and bake turnovers 15 to 20 minutes or until golden.

Step 24

Remove from oven and serve warm.

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