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Sainte-Maure de Touraine and pear turnover
Sunday 10 December 2006
Ingrédients
½ Sainte-Maure de Touraine, 2 pears, 30g butter, 1 tsp sugar, ½ tsp cinammon, 8 disks puff pastry (15cm diameter)
Peel and dice the pears. Fry in butter and cover with the sugar and cinnamon. Add half a glass of water.
Leave to cook for 10 minutes over a medium heat.
Place a bit of pear on each disk of pastry and divide the Sainte-Maure de Touraine, broken into pieces, on top. Fold over the turnovers and seal.
Brush the pastry with an egg yolk, and bake the turnovers in the oven for 15 minutes.
Based on a recipe by the Sainte-Maure de Touraine association
