Recipe
Ingredients
-
2 small pear(about 4 ounces each ) peeled and chopped
-
2 tablespoons raspberry preserves
-
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
-
2 tablespoons confectioners’ sugar(optional)
Directions
Heat the oven to 400°F.
Stir the pears and raspberry preserves in a medium bowl.
Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 circles, using a 3-inch cookie or biscuit cutter. Spoon 1 rounded teaspoon pear mixture onto the center of each circle. Brush the edges the of pastries with water and fold in half to form a half-moon. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart.
Bake for 12 minutes or until the pastries are golden brown. Sprinkle with confectioners' sugar, if desired.
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.
More Recipes
-
Black Bottom Banana Cream Puffs
-
Gorgonzola & Walnut Napoleon Bites
-
Chocolate-Dipped Shell Sundaes
-
Pear Tortetta
-
Spinach and Feta Mini-Calzones
-
Cranberry-Walnut Crostadas
-
Southern Pecan Crisps
-
Puff Pastry Fish Tacos
-
Artichoke & Cheese Tarts
-
Red Potato-Corned Beef Hash and Eggs in Puff Pastry Shells
-
Roasted Tomato and Onion Tart
-
Shrimp Scampi Cups
-
Triple Berry Shortcake
-
Fantastic Cookie Bars
-
Sweet & Spiced Straws
-
Vanilla Fruit Tarts
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
Share Your Twist!
How do you make this recipe your own?