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White Chocolate Cranberry Pear Pastry

White Chocolate Cranberry Pear Pastry

5 3

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.

serves 10 people

Ingredients

cost per recipe: $11.04

The price is determined by the national average.

  • 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

view nutrition info

How to Make It

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

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

Step 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.

Step 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.

Step 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.

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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed

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Ratings & Reviews

(3)
  • SUE H.

    December 12, 2007

    White Chocolate Cranberry Pear Pastry

    Instead of placing the second sheet on top and then making the slits, I took the second sheet, and using my pizza cutter, I cut it into 12 even strips. I then took each one and laid it atop the pear mixture. I sprinkled turbinado (aka "raw") sugar over the egg wash. It was easier to bring the bottom crust up over the strip ends and then use the fork to press them together. I also used 3 cans instead of 2 of the pears. Terrific! 10 stars!

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  • diana_denny

    December 11, 2007

    White Chocolate Cranberry Pear Pastry

    I had to share it with my family. I'll be making it again!

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  • bsmejkal

    June 6, 2006

    White Chocolate Cranberry Pear Pastry

    I used dark chocolate instead of milk chocolate and it tasted delicious. I also put whipped cream on top and ice cream

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