Bourbon Apple-Pear Turnovers

We’re excited to bring you a new series of posts with bourbon inspired recipes created and tested by our talented colleague at our sister company in Napa, California. Enjoy!

Bourbon Apple-Pear Turnovers with
Brown Sugar Ice Cream

By: Rachel Hensley
To make these apple-pear turnovers extra delicious, I added a bourbon with a flavor palate to pair with the apples and pears – think cinnamon-butter, vanilla, and a creamy mouthfeel of melted brown sugar. Of course, you can use any bourbon or whiskey you have on hand, or even enjoy without. They are that good!

Apple-Pear Turnovers

Makes eight servings


  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 apples (peeled and chopped)
  • 2 pears (peeled and chopped)
  • 1/3 cup bourbon/whiskey of choice
  • 1 package of frozen puff pastry, thawed

For the topping:

  • 4 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon


Chop apples and pears into 1/2" pieces and place in a small bowl with the whiskey. Soak for 10-20 minutes.

In a large bowl, combine the sugar, flour, and cinnamon; add apples and pears and toss to coat. [Note: drain excess whiskey from the fruit before adding unless you prefer the end result extra-boozey.] On a lightly floured surface, roll out each pastry sheet into a 12-inch square. Cut each into four squares.

Spoon around ½ cup of the apple/pear mixture into the center of each square; fold pastry square diagonally in half and press edges to seal. Place on parchment paper-lined baking sheet.

In a small bowl, combine the butter sugar and cinnamon, brush over each pastry. Bake at 400 degrees for 14-16 minutes or until golden brown. Serve warm with ice cream.

Brown Sugar Ice Cream


  • 1 cup whole milk
  • 3/4 cup brown sugar
  • Pinch of salt
  • 2 cups heavy cream
  • 1 tablespoon vanilla
  • 2 tablespoons bourbon/whiskey of choice


In a bowl, whisk together milk, brown sugar, and salt until sugar is dissolved. Beat in heavy cream and vanilla.

Chill for at least 1 hour.

Add chilled mixture to ice cream maker and churn according to directions. Once churned, cover and freeze two hours or until firm.


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