# @nyulangonehealth on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=pLjvT_dLbsQ
- **Gondola URL:** https://gondola.cc/posts/24690222-nyulangonehealth-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/1c5bf472a8.jpg
- **Posted:** 2024-11-07T21:46:47.000+00:00
- **Account Owner:** NYU Langone Health (@nyulangone) — https://gondola.cc/nyulangone

## Caption

Featuring peak-season apples and pears, this month’s recipe is ideal for breakfast, dessert, or snack. Packaged puff pastry makes these 100-percent plant-based turnovers simple to prepare. 

Joining chef Jeffrey Held is Dr. Gubernikoff, director of non-invasive cardiology at NYU Langone Hospital—Long Island, who talks about one of his favorite charities, Smile Farms.

Subscribe to our channel to get a new healthy and wholesome recipe every month: https://www.youtube.com/@NYULangoneHealth

{00:00} {Introduction}
{00:53} {Preparing the Filling}
{04:32} {Preparing the Puff Pastry}
{05:37} {Assembling the Turnovers}
{07:07} {Garnishing the Baked Turnovers with Maple Sugar}

*Apple and Pear Turnovers*
Makes about 12 turnovers

*Ingredients*
juice of 2 lemons
4 apples, diced
4 pears, diced
2 tablespoons coconut oil
¼ teaspoon salt
1½ teaspoons cinnamon
½ teaspoon vanilla extract
zest of 1 lemon
½ cup golden raisins
2½ tablespoons maple syrup
2 tablespoons cornstarch
1 package vegan puff pastry dough, thawed
liquid drained from a can of chickpeas, also known as aquafaba
maple sugar

*Instructions*
Preheat oven to 350°F. Fill a large bowl with cold water and mix in the lemon juice. As you dice the fruit, add it to the bowl to prevent browning. Drain the fruit before using. 

Heat the coconut oil in a medium skillet set over low to medium. heat. Add the drained fruit and cook until it begins to soften. Add the salt, cinnamon, vanilla, zest, and raisins, and stir to combine. Add 1½ cups water and the maple syrup and bring mixture to a gentle simmer, cover, and cook on low for 15 to 20 minutes stirring occasionally.

Mix the cornstarch in a glass or cup with about ¼ cup room temperature water to form a slurry. Pour over the fruit and mix well to combine. Increase heat and allow the mixture to come to a boil, then remove the pan from heat and let the fruit cool to room temperature.

On a floured work surface, lay out one sheet of the dough and cut it into 6 squares, 4 by 4 inches each. Brush two sides of the dough with the chickpea liquid, which replaces an egg wash. Scoop 2 tablespoons of cooled filling onto each square, fold over the dough, and then seal with edges with a fork. Pierce each turnover a few times with a fork to allow steam to escape. Brush the top of each turnover with a little of the chickpea liquid. 

Place the turnovers on a cookie sheet lined with parchment paper and bake for 18 to 20 minutes, until golden.

While the turnovers are still hot from the oven, sprinkle with a little maple sugar. Serve hot or at room temperature.

#healthyrecipes #turnovers #fallrecipes #applerecipes #pearrecipes

## Stats

- **Views:** 285
- **Likes:** 11
- **Shares:** 0
- **Comments:** 0

## Tags

pearrecipes, healthyrecipes, fallrecipes, applerecipes, turnovers

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