White Chocolate Cranberry Pear Pastry
Canned pears, chopped white chocolate and dried cranberries make a fabulous filling for this no-fuss fruit pie, made simple in a flaky puff pastry crust.
Ingredients
1 egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed
6 ounces white chocolate
2 cans (15 ounces each ) sliced canned pears in light syrup, well drained
0.25 cup sweetened dried cranberries
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed
6 ounces white chocolate
2 cans (15 ounces each ) sliced canned pears in light syrup, well drained
0.25 cup sweetened dried cranberries
Instructions
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.
Unfold the pastry sheets on a lightly floured surface. Trim about 1 inch off the corners of each pastry sheet. Reserve the trimmings to use as decorations, if desired. Place 1 pastry sheet on a baking sheet.
Chop 4 squares of the chocolate. Stir the chocolate, pears and cranberries in a medium bowl. Spread the mixture in the center of the pastry sheet to within 1 inch of the edges. Brush the edges with water. Top with the remaining pastry sheet. Press the edges together with a fork to seal. Decorate with the pastry trimmings. Brush the pastry with the egg mixture. Cut several 2-inch slits, 2 inches apart on top.
Bake for 35 minutes or until the pastry is golden brown. Cool the pastry on a baking sheet on a wire rack for 30 minutes before serving. Melt the remaining chocolate and drizzle it over the pastry. Cut the pastry into 10 squares.
Unfold the pastry sheets on a lightly floured surface. Trim about 1 inch off the corners of each pastry sheet. Reserve the trimmings to use as decorations, if desired. Place 1 pastry sheet on a baking sheet.
Chop 4 squares of the chocolate. Stir the chocolate, pears and cranberries in a medium bowl. Spread the mixture in the center of the pastry sheet to within 1 inch of the edges. Brush the edges with water. Top with the remaining pastry sheet. Press the edges together with a fork to seal. Decorate with the pastry trimmings. Brush the pastry with the egg mixture. Cut several 2-inch slits, 2 inches apart on top.
Bake for 35 minutes or until the pastry is golden brown. Cool the pastry on a baking sheet on a wire rack for 30 minutes before serving. Melt the remaining chocolate and drizzle it over the pastry. Cut the pastry into 10 squares.
White Chocolate Cranberry Pear Pastry
Canned pears, chopped white chocolate and dried cranberries make a fabulous filling for this no-fuss fruit pie, made simple in a flaky puff pastry crust.
Directions
Print
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.Unfold the pastry sheets on a lightly floured surface. Trim about 1 inch off the corners of each pastry sheet. Reserve the trimmings to use as decorations, if desired. Place 1 pastry sheet on a baking sheet.Chop 4 squares of the chocolate. Stir the chocolate, pears and cranberries in a medium bowl. Spread the mixture in the center of the pastry sheet to within 1 inch of the edges. Brush the edges with water. Top with the remaining pastry sheet. Press the edges together with a fork to seal. Decorate with the pastry trimmings. Brush the pastry with the egg mixture. Cut several 2-inch slits, 2 inches apart on top.Bake for 35 minutes or until the pastry is golden brown. Cool the pastry on a baking sheet on a wire rack for 30 minutes before serving. Melt the remaining chocolate and drizzle it over the pastry. Cut the pastry into 10 squares.
Ingredients
1 egg1 tablespoon water1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed6 ounces white chocolate2 cans (15 ounces each ) sliced canned pears in light syrup, well drained0.25 cup sweetened dried cranberries
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