Pear and Almond Phyllo Turnovers

If you’re craving a sweet treat that’s both crispy and creamy, and bursting with warm flavors, you’ve come to the right place. These cozy pear and almond phyllo turnovers smell of autumn, and are about to become your new go-to healthy pleasure. The golden, crispy phyllo dough encloses a soft core of almond cream filling and sweet pears. Let’s prepare these healthy and delicate pastries together—they will melt in your mouth with every bite!

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Out there you’ll find many versions of fruit turnovers, but they’re usually packed with sugar and fats. I’m sharing a healthier phyllo dough dessert made with fresh, juicy pears and a wholesome almond cream recipe. Typically, the fruit is cooked with sugar and thickened with cornstarch to create a sauce-like consistency. Here you’ll simply chop the pears, as they already have a delicious sweet flavor that doesn’t need any added sugar. Additionally, I substitute the common puff pastry with lower-fat phyllo dough, which creates a lighter and golden texture.

Ancient civilizations, such as the Greeks and Romans, developed the concept of enclosing sweet fillings in pastry. In the 19th and 20th centuries that the concept of fruit turnovers, as we know them today, gained popularity. Each culture has its own version: in the US, they use puff pastry filled withy apples, berries or peaches. In Europe, you can enjoy Danish pastries with fruit and cream cheese, while the French prepare “chaussons aux pommes”. Finally, in the Middle East, phyllo fruit turnovers are often flavored with spices like cinnamon and cardamom.

As recommended in the recipe card, I sprinkle the pear and almond phyllo turnovers with powdered sugar while still warm. This adds an elegant finishing touch, making the pastries look more appetizing and festive. The contrast against the golden crust is visually appealing and masks imperfections that might appear on the fragile phyllo sheets.

Ingredients for pear and almond turnovers

• Pears: their sweet flavor and juicy texture complement the rich, nutty almond cream, eliminating the need for additional refined sugar. Pears add moisture, keeping the pear and almond phyllo turnovers soft and preventing the cream from becoming too dry. Additionally, their nutritional profile, including fiber and vitamins, makes the dessert healthier. Finally, pears are one of the quintessential autumn fruits, and when baked, they enhance the cozy feel of the recipe.

• Almond flour: it helps achieve the smooth and creamy texture of the filling, making it spreadable on the phyllo dough. As a binding agent, it thickens the mixture, holding everything together and preventing it from becoming too runny. Additionally, almond flour is rich in healthy fats, protein and vitamins, making the turnovers more wholesome.

• Oat flour: it absorbs moisture, preventing the almond cream from becoming too liquid. Additionally, oat flour has a mild, nutty flavor that complements the almond flavor. This flour is healthier than all-purpose flour, has a lower glycemic index and is less processing. Finally, oat flour aids in digestion and contributes to a feeling of fullness.

• Applesauce: it adds natural sweetness to the cream, enhancing the fruity flavor without the need for additional sugars. Applesauce is a egg substitute for a vegan almond cream filling, as it binds the ingredients together similarly to eggs. For a healthier option, choose unsweetened applesauce.

• Egg: it is a binding agent that makes the filling cohesive, helping the almond cream maintain its structure when baked. Additionally, the egg adds a rich and velvety consistency and also acts as a leavening agent, helping the filling rise.

• Phyllo dough: apart from being healthier than puff pastry, has crispiness that provides a satisfying contrast to the soft filling. The multiple thin and delicate layers of phyllo dough add lightness to the dessert, creating an airy texture. Additionally, its structure holds the pear and almond filling in place, preventing it from spilling out during baking. Phyllo has a subtle buttery taste and can be easily shaped, allowing for different forms of turnovers.

• Olive oil: this ingredient acts as a glue that helps to keep the layers of phyllo dough together. Olive oil is a healthy substitute for butter, enhancing the crunchiness of the baked turnovers. Additionally, this vegetable fat imparts a fruity flavor and provides moisture, preventing the phyllo from becoming too dry.

Find the complete recipe with measurements below.

How to prepare the phyllo dough turnovers

In a bowl combine oat flour, almond flour, applesauce, egg and salt.

Dice the pears into small cubes.

Unfold the phyllo sheets and place one of them over parchment paper, covering the others with a damp paper towel to prevent drying. Place one sheet on a clean surface and brush the surface with olive oil . Then put on top another layer of phyllo dough and brush again with oil.  Repeat this step 2 more times to have 4 final layers stacked on top of each other.

Put the phyllo dough horizontally and divide it in equal stripes.

In the bottom left corner add some almond cream and pears filling. Then fold the corner over it to create a triangular shape. Continue folding the dough in this shape, keeping the edges even.

Cook in the oven for about 35-40 minutes, following the directions on the phyllo’s packaging. The turnovers will be ready once golden.

Cook in the oven for about 35-40 minutes, following the directions on the phyllo’s packaging. The turnovers will be ready once golden.

My tips for a healthy pear and almond dessert

• Pears ca be substituted with other fruits such as apples or berries.

• While preparing the phyllo turnovers, you should work quickly to prevent  the sheets from drying out. To do this,  cover the remaining phyllo sheets with a damp paper towell.

• I brush the phyllo sheets with olive oil, which acts as a glue that keeps the sheets together. Alternatively, you can use melted butter.

• Applesauce in the almond cream can be substituted with mashed banana or Greek yogurt.

• Make a vegan almond filling by replacing the egg with 1/4 cup more applesauce.

• Avoid overfilling the turnovers because it can cause the filling to leak out during baking.

• Make sure to seal the edges of the turnovers well to prevent the filling from spilling out.

• Keep an eye on the baking time to avoid burning.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!