Michelle’s Pear White Chocolate Pastry |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I threw this together one afternoon with company coming over and it was a big hit! Since then it's my favorite to bring to a party. Prep time includes defrosting the puff pastry. Ingredients:
1 sheet frozen puff pastry |
1 large egg, slightly beaten |
1 tablespoon water |
1 tablespoon flour |
1/2 teaspoon cinnamon, to taste |
2 (15 ounce) cans pears in light syrup, drained |
3/4 cup dried cranberries |
1 cup white chocolate chips |
Directions:
1. Thaw the puff pastry sheet at room temperature for 40 minutes.
2. Set oven to 400°F.
3. Lightly spray a baking sheet with cooking spray.
4. In a small bowl whisk together egg and water; set aside.
5. In a medium bowl combine pears, flour, spices, white chocolate, cranberries; toss to combine; set aside.
6. Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
7. Cut into 12- 4x4” sections (3 rows of 4).
8. Brush the corners of each square with egg mixture.
9. Spoon filling mixture into each square (you may have leftover).
10. Pinch all 4 corners together; brush tops with egg mixture.
11. Bake for about 15-20 minutes or until golden.
12. Cool on baking sheet on a wire rack.
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