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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The purses shaped from puff pastry make a lovely presentation. The bundles hold filled cinnamon-ginger pear filling.Mary Cruz, Lancaster, California Ingredients:
1/4 cup packed brown sugar |
2 tablespoons butter |
2 tablespoons heavy whipping cream |
1 tablespoon light corn syrup |
1 cup chopped peeled ripe pear |
1/2 cup finely chopped dried pineapple |
1 tablespoon sugar |
1 teaspoon king arthur unbleached all-purpose flour |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1 package (17.3 ounces) frozen puff pastry, thawed |
1 egg, beaten |
Directions:
1. In a small heavy saucepan, combine the brown sugar, butter, cream and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook and stir 1 minute; set aside.
2. Preheat oven to 400°. In a large bowl, combine pear, pineapple, sugar, flour, ginger and cinnamon; stir in caramel mixture.
3. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 13x12-in. rectangle. Trim two 1/2-in. strips from a long side of each rectangle. Cut each strip in half widthwise; set aside.
4. Cut each pastry sheet into four squares; transfer to a parchment paper-lined baking sheet.
5. Spoon 2 tablespoons pear mixture into the center of each square. Bring two diagonal corners of pastry over filling and pinch together at point. Repeat with remaining two corners; then twist points together to form a purse.
6. Roll pastry strips into ropes; wrap loosely around the neck of each purse, twisting to secure. Brush with egg. Bake 15-18 minutes or until golden brown. Serve warm. Yield: 8 servings.
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