Pear and Brie Turnovers with Raspberry Jewels

Using a wooden spoon, cream the softened butter, cream cheese, and salt together in a large bowl until smooth and fragrant.

Stir in the confectioners' sugar, then gradually add the flour, stirring well after each addition until the dough comes together.

Turn the dough onto a lightly floured surface and gently knead just 2-3 times until it feels silky. Divide into 4 equal portions.

Flatten each portion into a thick disk, wrap tightly in plastic, and refrigerate for at least 1 hour until firm but still pliable.

Lightly butter a large baking sheet. In a small bowl, whisk together the 2 tablespoons sugar and 1 tablespoon flour for the filling.

Working with one disk at a time, roll the dough into an 8-inch circle on lightly floured waxed paper. The pastry should smell buttery and feel tender.

Dot 1 teaspoon of raspberry preserves in the center of each circle, spreading gently. Sprinkle with a pinch of the sugar-flour mixture.

Arrange thin pear slices in overlapping rows over half the pastry, leaving a generous 1-inch border. The pears should glisten with their natural juices!

Sprinkle more sugar-flour mixture over the pears, then lay thin slices of brie over the fruit to cover generously.

Brush the pastry edges with milk, then fold the empty half over the filling. Press and crimp the edges to seal, creating a rope-like border. (Make sure to seal well — you don't want that gorgeous melted brie escaping!)

Place on the prepared baking sheet and refrigerate while making the remaining turnovers.

Preheat oven to 400°F. Brush each turnover with milk and sprinkle with granulated sugar for that golden sparkle.

Poke 2-3 steam vents into each turnover with a fork — this prevents bursting and creates lovely little windows for the aroma to escape.

Bake for 10 minutes on the center rack, then reduce temperature to 375°F and continue baking until deep golden brown, about 20 minutes more.

Transfer to a wire rack and let cool for 15-20 minutes. While still warm, dust with confectioners' sugar like fresh snow.