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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Talk about cutie pies! These tasty pear mini pies, baked in ramekins, are super easy. Frozen puff pastry makes it simple to treat your family to personal-size desserts.Barbara Engelhart, Bloomfield Hills, Michigan Ingredients:
2 tablespoons butter, divided |
2 tablespoons sugar |
1 tablespoon cornflake crumbs |
1 tablespoon brown sugar |
1/4 teaspoon ground ginger |
2 cups finely chopped peeled anjou pears |
2 cups finely chopped peeled barlett pears |
1 tablespoon orange juice |
1/2 sheet frozen puff pastry, thawed |
1 egg, lightly beaten |
vanilla ice cream |
Directions:
1. Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet.
2. In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter.
3. Without unfolding, cut pastry crosswise into fourteen 1/4-in. strips. Carefully unfold strips. Cut eight strips in half; cut remaining strips into thirds. Arrange over ramekins in a lattice pattern, using four long strips and four short strips for each. Gently press ends onto ramekin rims. Brush lattices with egg.
4. Bake 25-30 minutes or until filling is bubbly and pastry is golden brown. Serve warm with ice cream. Yield: 4 servings.
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