White Chocolate Cranberry Pear Pastry

White Chocolate Cranberry Pear Pastry

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BOTTOM CRUST recipe

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

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Bottom Crust Recipe

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

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions

  • 6 sq squares (1 ounce each) white chocolate

  • 2 cans (15 ounces each) sliced pears, well drained

  • 1/4 cup dried cranberry

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.

Comments

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Submitted by:
Zoe R.
Date: 6/6/2006

5 star rating

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

Submitted by:
Judy B.
Date: 12/11/2007

5 star rating

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

Submitted by:
Mary R.
Date: 12/12/2007

5 star rating

"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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