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Pear-Cranberry Turnovers


Pear-Cranberry Turnovers Recipe

Ingredients:
  • 1 1/2 pounds ripe bosc pears (about 3), peeled, quartered, cored, diced
  • 1/2 cup dried cranberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon finely grated lemon peel
  • 16 17 x 12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
  • 1/2 cup (1 stick) unsalted butter, melted powdered sugar
Directions:
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