Pear turnovers

1 t grated orange zest
3 T freshly squeezed orange juice
1 1/4 lb pears (3 large pears)
3 T sugar, plus extra for sprinkling
1 T all-purpose flour
1/4 t ground cinnamon
1/8 t ground nutmeg
pinch of kosher salt
1 pkg (17.3 oz) frozen puff pastry, defrosted
1 egg beaten with 1 T water, for egg wash

Preheat the oven to 400.

Combine the organge zest and juice in a med. bowl. Peel and chop the pears into 3/4 inch dice. Add the pears to the zest and juice and toss, to prevent them from turning brown. Add the sugar, flour, cinammon, nutmeg and salt.

Flour a board and lightly roll each sheet of puff pasty into 12 x 12 inch square. Cut each sheet into 4 6x6 inch squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly place about 1/3 c of the pear mixture on half the square. Fold the pastry diagonally over the pear mixture and seal by pressing the edges of the pastry with the tines of a fork.

Transfer to a sheet pan lined with parchment paper. Brush the tops with egg wash, sprinkle with sugar, make two small slits in each turnover and bake for 20 min. until puffed and brown. Serve warm or at room temperature.

Adapted from Barefoot Contessa, Back to Basics