Gluten Free Pear Turnovers



of which Sugars16g17.7%
of which Saturates4.9g24.3%
* All data is per serving
Gluten Free Pear Turnovers Recipe Preview







With just a few simple ingredients, you can make these easy pear turnovers, delicious puff pastries with a spiced pear and date filling.

For this recipe we have used gluten-free puff pastry which is nowadays very easy to find in most supermarkets, so that even those on special gluten-free diets can enjoy this amazing dessert.

Also, these homemade pear turnovers are vegan and sugar-free! We have replaced the 'eggwash' with a vegan version and refined sugar with a gooey date paste.

Dates make a great alternative to refined sugar as they are naturally sweet but with a low glycemic index (GI) and high in fibres. Also, they are rich in fructose which doesn’t rise blood sugar and thus it’s not fattening.

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ALLERGY ADVICE: For allergens, see ingredients in bold

To Glaze

Almond Milk2 tbsp
Maple Syrup1 tsp

For the Filling

Dates80 g
Water50 mL
Cinnamon0.25 tsp
Ginger0.25 tsp
Allspice0.25 tsp
Lemon Zest1 tsp


Gluten Free Puff Pastry320 g

step 1

To prepare these homemade pear turnovers, start by blitzing the pitted dates with water in a food processor until you have a smooth paste.

The date paste shouldn't be too runny or it will make the pastry soggy when baking.

Step 1 Image 1

step 2

Next, peel, core, and finely dice the pears.

Then, in a mixing bowl combine the blended dates, chopped pears, cinnamon, ginger, allspice, and lemon zest.

Step 2 Image 1

step 3

Roll out the puff pastry and, with the help of a dough wheel cutter, cut out as many squares as the number of servings.

Next, add 2 tablespoon of pear filling to the centre of each square, brush the edges with water, and then fold the dough to form a triangle.

Use the tines of a fork to seal the edges of the pastry to prevent the filling from oozing out during baking.

Cut 3 slits in the centre of the pear turnovers to allow steam to escape from the inside of the pastry.

Step 3 Image 1

step 4

Brush the pastries with a vegan 'eggwash' made with almond milk and maple syrup to give them a golden fishing.

Refrigerate the prepared pear turnovers for 10 minutes as this will make the dough nicely flaky.

Bake them for 25 minutes at 200°C (400°F) or at 180°C (355°F) for fan ovens.

When the pastries are browned allover, transfer them over a wire rack to cool down.


Step 4 Image 1

Foodacious Tips

  • Add cocoa powder to the pear filling for extra flavour.

  • Before serving sprinkle the pear turnovers with toasted oat flakes and dusted cinnamon.