Pear & Honey Croustade


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.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 20 minutes
  • Cool: 20 minutes
  • Serves: 6
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4 34



  • 1 egg

  • 1 tbsp. water

  • 1 tbsp. cornstarch

  • 2 tbsp. granulated sugar

  • 1 tsp. ground cinnamon

  • 1 tbsp. honey

  • 2 Bosc pears, peeled and coarsely chopped (about 3 cups)

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 tbsp. confectioners' sugar

  • 1/2 cup sweetened whipped cream


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

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

  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.

  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.

  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.

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.


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.


  • VIEW:
  • Juicy pears come in many varieties. Make sure to eat the skin – it’s especially high in nutrients.

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Submitted by:
Sorah B.
Date: 2/5/2008

5 star rating

"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."

Submitted by:
Shirley A.
Date: 10/6/2008

5 star rating

"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."

Submitted by:
Diane X.
Date: 10/17/2009

5 star rating

"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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