White Chocolate Cranberry-Pear Pastry – a delicious recipe with egg, water, pastry, 'S White Chocolate, pear, cranberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F.
2
Beat egg and water in small bowl; set side.
3
Unfold pastry sheets on lightly floured surface.
4
Trim about 1 inch off each corner of each pastry sheet.
5
Reserve trimmings to use as decorations.
6
Place 1 pastry sheet on ungreased baking sheet.
7
Chop 4 oz.
8
chocolate.
9
Mix chopped chocolate, pears and cranberries.
10
Spread down center of prepared pastry sheet to within 1 inch of edges.
11
Brush edges with water.
12
Top with remaining pastry sheet.
13
Press edges together with fork to seal.
14
Decorate with reserved pastry trimmings.
15
Brush with egg mixture.
16
Cut several 2-inch slits, 2 inches apart, in top of pastry.
17
Bake 35 min.
18
or until pastry is golden.
19
Cool 30 min.
20
on baking sheet.
21
Melt remaining 2 oz.
22
chocolate as directed on package.
23
Drizzle over pastry.
24
Let stand until chocolate is firm.
172
kcal
Calories
10
g
Fat
15
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 egg, 1 Tbsp. water, 1 pkg. (17-1/4 oz.) frozen puff pastry (2 sheets), thawed, 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided, and more.
Yes, White Chocolate Cranberry-Pear Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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