High pocket’s pear puff pastry recipe
High Pocket’s Pear Puff Pastry recipeThis article was published by: Matthew
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- 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
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.
Reference: High pocket’s pear puff pastry recipe
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