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.
  • thaw: 40 minutes
  • prep: 30 minutes
  • bake: 35 minutes
  • cool: 30 minutes
  • Serves: 10

Recipe

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
  • 1/4 cup sweetened dried cranberries

Directions

  1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.

  2. 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.

  3. 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.

  4. 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.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes