Mastodon Saturday —


In the morning I baked my pear and brie turnovers. Couldn’t find my old recipe so I winged it and they turned out great!

Pear and Brie Turnovers

  • Puff pastry
  • Bottled pears in juice
  • Wedge of brie
  • An egg
  • Brown sugar

Preheat oven: see note below. Cut pastry into squares. (Pro tip: do this on a sheet of parchment paper that you can slide onto your baking sheet!) Fill with a chunk of brie and a few pear slices. Sprinkle a pinch of sugar over the filling, then fold closed and seal. Brush beaten egg over the too, sprinkle with another pinch of sugar, and bake till golden-brown. (Stuff will ooze out. No matter) YUM.

Note: I baked them at 400° for 25 minutes, but they’re a little doughy on the inside. Next time I’ll try 350° for 35 minutes or so.

We’ve been listening to my recording of Dickens‘s A Christmas Carol. Dave says I’m an amazing narrator *heart eyes*

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