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Pear & Honey Croustade

Pear & Honey Croustade

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.

serves 6 people

Ingredients

cost per recipe: $3.91

The price is determined by the national average.

  • 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
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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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.

    Was this helpful?

    (0) (0)
  • 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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    (0) (0)

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