High pocket’s pear puff pastry recipe

High Pocket’s Pear Puff Pastry recipe

This article was published by: Matthew

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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.