Raspberry Pear Turnovers

Makes 4 Servings


  • 1/4 cup frozen puff pastry shells
  • 3 tablespoons canned Bartlett pear slices, drained
  • 2 tablespoons raspberry preserves

    Thaw pastry shells 30 minutes at room temperature. On floured surface, roll each pastry shell to 6-inch circle; arrange on ungreased baking sheets. Divide pear slices evenly among pastry circles; spoon raspberry preserves evenly over pears. Fold pastry circles in half to form semi-circles. Moisten edges to seal; crimp edges with fork. Cut several slits into top of pastry. Bake in preheated 400°F oven 18 to 20 minutes, or until turnovers are golden, switching position of pans in oven for more even baking. Cool on baking sheets.

    NUTRITION (Per Serving)
    Calories: 330
    Protein: 4g
    Carbohydrate: 40g
    Fiber: 2g
    Fat: 18g
    Cholesterol: 0mg
    Sodium: 126mg