Cakes

White Chocolate Cranberry Pear Pastry

6

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.

12
1 egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
6 squares squares (1 ounce each) white chocolate
2 cans (15 ounces each) sliced pears, well drained
1/4 cup dried cranberries
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.
Nutritions

Calories
277

Sodium
122mg
5% DV

Fat
12g
18% DV

Protein
2g
5% DV

Carbs
41g
14% DV

Fiber
3g
14% DV

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