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  • High pocket’s pear puff pastry recipe

High pocket’s pear puff pastry recipe

Posted on Sep 9th, 2016
by Matthew
Categories:
  • Recipes

High Pocket’s Pear Puff Pastry recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of High pocket’s pear puff pastry recipe. Read more below.
High pocket’s pear puff pastry recipe, recipe Rating: 4.5
Number of votes:109
Ingredients
1 puff pastry sheet
1 Bosc pear
1/4 cup raisins or dried cranberries
1 Tablespoon butter
1 teaspoon cinnamon
1 Tablespoon sugar or maple syrup
Instructions:

Thaw one sheet of Pepperidge Farmpuff pastry for 20 minutes, and preheat oven to 425 degrees. Using a 9- or 10-inch cast-iron pan, melt butter on the stove top. Slice pear into 8 to 10 slices, spiral them into the pan, sprinkle with of sugar (or maple syrup) and cinnamon, and scatter 1/4 cup raisins or dried cranberries on top. Shut off heat.

Using the thawed puff pastry, cut the corners off to make a circle that will fit down into the pan. Place the pastry on top of the pears, put into pre-heated oven, and bake about 25 minutes. Make certain the pastry is well browned.

Pull out of oven and invert pan onto serving plate. Pre-cut into 4 or 6 slices.

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Reference: High pocket’s pear puff pastry recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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