I found this dessert in last month’s issue of Food & Wine. It was so good and easy that I made it twice in the last two weeks! The only difference from the recipe was I added pecans and coarse sugar crystals.
Serves 4
1 Bosc pear, peeled and cut into 1/2-inch dice
1/4 cup sugar
1 Tbsp coarse sugar crystals
1/2 Tbsp flour, plus more for dusting
½ cup fresh cranberries
½ cup chopped pecans
1 pinch of ground cloves, cinnamon and salt
One 7-ounce sheet of puff pastry
1 egg, beaten
In a medium bowl, toss the diced pears with the sugar, flour, cranberries, pecans, ground cloves, cinnamon and salt.
On a lightly floured work surface, roll out the puff pastry to a 14 1/2-inch square, about 1/8 inch thick. Cut the pastry into 4 squares. Spoon the pear filling onto the middle of each square, leaving a 1/2-inch border. Fold the pastry over the filling to make a triangle and firmly press the edges to seal. Crimp the edges with a fork or pinch and twist the edges. Prick the top of each triangle once with the fork to allow steam to escape during baking. Transfer the hand pies to a baking sheet and refrigerate for at least 30 minutes, until chilled. (I found it easier to prick the hole in the pie after it was refrigerated.)
Preheat the oven to 400°. Brush the chilled hand pies with the beaten egg and sprinkle them with the coarse sugar crystals. Bake the pies for about 30 minutes, until they are golden brown. Let the hand pies cool for at least 5 minutes.
Serve with whipped cream or vanilla ice cream.
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