Pear & Honey Croustade

Name: Pear & Honey Croustade
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 1 egg; 1 tablespoon water; 1 tablespoon cornstarch; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1 tablespoon honey; 2 Bosc pear, peeled and coarsely chopped (about 3 cups); 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed; 2 tablespoons confectioners' sugar; 1/2 cup sweetened whipped cream

5 3

The free-form puff pastry crust makes this rustic fruit "pie" very easy to make. It only takes 15 minutes to put together, but the results are absolutely delicious.

prep time 15 minutes

total time 1 hr 35 minutes

serves 6 people

Ingredients

cost per recipe: $5.10

1
egg
1
tablespoon water
1
tablespoon cornstarch
2
tablespoons granulated sugar
1
teaspoon ground cinnamon
1
tablespoon honey
2
Bosc pear, peeled and coarsely chopped (about 3 cups)
1/2
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
2
tablespoons confectioners' sugar
1/2
cup sweetened whipped cream

view nutrition info

How to Make It

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the cornstarch, granulated sugar and cinnamon in a medium bowl. Stir in the honey. Add the pears and toss to coat. Sprinkle the work surface with confectioners' sugar. Unfold the pastry sheet on the sugar. Roll the sheet into a 12 x 10-inch rectangle. Place the pastry rectangle, sugar-side down, onto a baking sheet. Spoon the pear mixture into the center of the pastry sheet to within 2 inches of the edge. Lift the edge of the pastry in sections and fold it up over the pears, loosely folding each section over the next. Brush the pastry with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let the croustade cool for 20 minutes on the baking sheet on a wire rack. Sprinkle with additional confectioners' sugar, if desired. Serve warm with the whipped cream.

Step 1

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Step 2

Stir the cornstarch, granulated sugar and cinnamon in a medium bowl. Stir in the honey. Add the pears and toss to coat.

Step 3

Sprinkle the work surface with confectioners' sugar. Unfold the pastry sheet on the sugar. Roll the sheet into a 12 x 10-inch rectangle. Place the pastry rectangle, sugar-side down, onto a baking sheet.

Step 4

Spoon the pear mixture into the center of the pastry sheet to within 2 inches of the edge. Lift the edge of the pastry in sections and fold it up over the pears, loosely folding each section over the next. Brush the pastry with the egg mixture.

Step 5

Bake for 20 minutes or until the pastry is golden brown. Let the croustade cool for 20 minutes on the baking sheet on a wire rack. Sprinkle with additional confectioners' sugar, if desired. Serve warm with the whipped cream.

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Made With

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(3)

yfrancis

October 18, 2009

Pear & Honey Croustade

This was easy and very good I don't always have pears so my daughter wants me to try it with apples next time.

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mlaos1

October 6, 2008

Pear & Honey Croustade

This has become a favorite. My aunt was famous for her honey pear preserves and this tastes just like her recipe, on top of a tender crust. It's great with a sprinkle of sugar crystals over the top rim of the crust.

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lrieppel

February 6, 2008

Pear & Honey Croustade

It was a big hit with my family. My husband couldn't help himself. He almost ate the whole thing! That's a real compliment.

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