pear apple raspberry turnovers
adapted form ina garten

1 tsp orange zest
1 tsp lemon zest
3 tbs of orange lemon juice mix
1 granny smith apple
1 bosc pear
3/4 c. raspberries
3 tbs sugar
1" vanilla bean
1 tbs flour
1/2 tsp cinnamon
pinch of fresh ground nutmeg
pinch salt
1 package frozen puff pastry defrosted
1 egg and 1 tbs water (egg wash)
cinnamon and sugar for sprinkling
confectioners sugar for sprinkling

preheat oven 400 degrees
line two baking sheets with silpats

combine the zests and juices in a bowl. peel, core and chop apples and pears. Toss in bowl.
Add sugar, flour, cinnamon, vanilla, nutmeg and salt. Mix.
Fold raspberries into mix carefully.

flour board and lightly roll out puff pastry to 12" x 12". cut in four squares.

brush edges with egg wash and put filling in center. fold into a triangle and crimp around the edge. cut three slits in top of pastry. transfer to baking sheet. brush with egg wash. sprinkle with cinnamon sugar.

bake for 20 or until golden and puffed.
let cool and sprinkle with confectioners sugar before serving.

makes 8 turnovers.
i have made these with just pear and apple...they were wonderful...but i love raspberries so i thought i would try.