White Chocolate Cranberry Pear Pastry

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



  • 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


  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.

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