Ginger Pear Turnovers

Peel, core and dice pears to make about 2 cups (500 mL). In bowl, toss pears with flour. In large skillet, melt butter over medium-high heat; cook pears, sugar, currants, crystallized ginger, ground ginger and nutmeg, stirring occasionally, until pears are
tender and golden, about 10 minutes.

Pour in wine, stirring to scrape up any browned bits; cook for 30 seconds. Transfer to bowl; let cool.

On lightly floured surface or on waxed paper, roll out each piece of puff pastry to 12-inch (30 cm) square. Let rest for 5 minutes. Cut each into 16 squares.

Spoon about 1 tsp (5 mL) of the filling onto each square. Fold 1 corner over to make triangle; press edges with tines of fork to seal. Freeze on parchment paper–lined baking sheets until firm, about 15 minutes. (Make-ahead: Freeze in airtight container for up to 2 weeks. Add 3 minutes to baking time.)

Whisk egg with 2 tsp (10 mL) water; brush over turnovers. Sprinkle with sugar. Bake in 425°F (220°C) oven until puffed and golden, 15 to 18 minutes.

Source : Canadian Livng Holiday Cookbook: Fall 2009