I opened the front door the other day to find the nicest surprise. On the porch was a box from Harry & David – so I knew that whatever was inside would be a delicious treat. I dusted the snow off of the box and opened it to find gorgeous apples, perfect pears and Gouda cheese. It was a very thoughtful gift from faraway friends.
I knew immediately that at least part of this treasure would be used to make Pear, Leek & Grúyere turnovers – a favorite apped’oeuvre that I could make and keep in the freezer until the right occasion.
These also make a perfect meatless meal {serve 2 of them alongside a nice green salad}. But I usually make smaller turnovers as appetizers – and sometimes I’ll use phyllo {or filo} dough instead of puff pastry.
No matter how you make them, these are the perfect combination of sweet & savory – and a perfect match for a crisp white wine.
They get rave reviews every time I serve them.
Lifelong friendships are priceless. And I love surprise acts of kindness and generosity. Especially those that involve food! Tonight, I wish I were able to serve these to the dear friends who thought of me.
It truly is a gift that keeps on giving {wait until you see what I’ve done with the apples!}.
- 2 tablespoons butter
- 1½ cups chopped leeks
- 1 pear, peeled, cored, chopped (firm, but ripe)
- 1½ teaspoons sugar
- ¾ cup grated Gruyére cheese cheese (about 3 ounces)
- 1½ tablespoons chopped fresh chives
- 1 package puff pastry
- 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; saute uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool.
- Stir in cheese and chives. Set aside.
- Place puff pastry sheets on work surface. Using 4½-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle.
- Place leek mixture on half of each pastry round, dividing equally.
- 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 or freeze until ready to bake.
- Preheat oven to 400º
- Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
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