Pear, Leek and Gruyére Turnovers

pear leek and gruyere turnovers

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.

pears and leeks fruit box

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!}.

pear leek and gruyere turnovers

5.0 from 1 reviews
Pear, Leek and Gruyére Turnovers
Serves: 1 (120 g)
  • 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)
  1. 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.
  2. 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.
  3. Stir in cheese and chives. Set aside.
  4. 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.
  5. Place leek mixture on half of each pastry round, dividing equally.
  6. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal.
  7. 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.
  8. Preheat oven to 400º
  9. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
To make these turnovers as appetizers, simply use smaller circles of the puff pastry.

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9 Responses to Pear, Leek and Gruyére Turnovers

  1. Sue March 5, 2015 at 10:06 am #

    Morgan —
    These look delicious.

    I have some puff pastry in the freezer. Do you think that would be an OK substitute?


  2. Morgan Wood March 5, 2015 at 11:43 am #

    Sue! YES!

    In fact, that’s what I used for the ones in the picture. I just noticed {thanks to you!} that my recipe listed phyllo dough – I use them interchangeably for this – and didn’t catch that in proofing. The instructions are correct for the puff pastry. If using phyllo, you’d cut long strips {about 3″ by 14″ of the phyllo} and stack three together, buttering each layer as you go. Then put the filling on one short end and roll up as you would fold a flag – into triangles.

    Thanks for your keen eye, as always!

    • Sue March 5, 2015 at 2:44 pm #


  3. Sue March 13, 2015 at 7:38 pm #

    Morgan —
    I served this tonight for my family. It was a huge hit!


    • Morgan Wood March 15, 2015 at 9:17 am #

      Glad you liked them! I just love the flavor combination…

  4. Adriana Quintero July 15, 2017 at 11:40 am #

    Is 6 pears or 6-7 oz of pears?

    • Morgan Wood July 17, 2017 at 3:51 pm #

      Oh dear, that’s not clear is it? 6-7 ounces, from 1 pear. Editing the recipe now. Thank you!

      • Adriana Quintero July 23, 2017 at 10:36 am #

        Thank you, does the puff pastry have to be defrosted?

        • Morgan Wood July 23, 2017 at 12:11 pm #

          Yes, but it doesn’t take long. Usually if I’m organized, I just move it to the refrigerator the night before.

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