Spiced Pear and Fig Turnovers with Cinnamon Maple Cream
I feel sad for this recipe. It is deserving of pictures that scream “Eat Me!!” because it truly turned out delicious. Unfortunately, the camera magic just wasn’t with me today and I was disappointed with how the photos turned out. I hope you’ll consider giving this recipe a try sometime because I know you won’t be sorry that you did.
I was originally just going to use pear in my filling, but I only had one and wasn’t sure that it would make enough filling. I am having a love affair with dried figs lately, so I decided to add them in with the pear. Pure genius.
Perfect flavor combination
Pastry Dough Ingredients
I literally couldn’t sleep last night because I was so busy thinking how I could make a good dough for this recipe. I knew what I wanted it to be like, but wasn’t sure I’d be able to accomplish it. It was worth losing sleep over because I was really pleased with how it turned out.
- 1 1/2 cups almond flour
- 2 Tablespoons coconut flour
- 3 Tablespoons arrowroot flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 Tablespoon honey
- 1 egg
- 2 Tablespoons coconut oil
Put everything together into a food processor.
Mix it all together
Mix until a clumpy dough forms. remove and roll into a ball. Cover the dough ball with plastic wrap and chill for an hour in the fridge. Make your filling while your dough chills.
Chill for an hour
- 1 pear, diced
- 4 dried figs, diced
- 1/2 Tablespoon ghee or butter
- 1 teaspoon vanilla extract
- 1 Tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ginger
- Melt your ghee/butter in a frying pan.
- Add in the pears and figs and stir to coat.
- Now add everything else into the pan and cook until the fruit is soft and juicy and caramelized.
- Remove from heat and cool. I made 8 little turnovers and had some filling leftover. My husband is planning on adding the filling to his plain Greek yogurt.
Making the Turnovers
- Roll your chilled dough out to about 1/4 inch thickness between two pieces of parchment paper. Don’t be alarmed if the pastry is oily…mine was, too.
- Use a large round lid or jar as your ‘cookie cutter’ to make dough circles. My jar was 4 inches (10 cm) in diameter.
- Transfer the rounds onto a lined baking sheet.
Ready to be filled
- Place one spoon of filling on one side of your circle. Don’t put too much or you won’t be able to fold the dough over the filling.
Fill and fold
- Fold over to make crescent shapes and seal the edges by pressing down.
- Bake in a pre-heated 175 C (350 F) oven for 12 minutes.
- I was able to get 8 turnovers from the dough and had to re-roll the scraps after cutting out 4.
They turned out firm and didn’t fall apart!
Maple Cinnamon Cream
This is adapted from a frosting recipe in Paleo Indulgences. It is to die for. It tastes like a Cinnabon Cinnamon Roll with buttery frosting. It went perfectly with the turnovers.
- 1/4 cup grass fed butter
- a little less than 1/4 cup maple syrup
- pinch of salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon arrowroot flour
- 1 teaspoon coconut flour
- 1 Tablespoon coconut oil
Put everything into a food processor together and mix until creamy.
Hot and gooey out of the oven
These are the sad pictures that I wish would have captured the deliciousness better…
No camera magic today
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