Monthly Archives: April 2017

Pear-Cranberry Hand Pies

These flaky little pies may be the ultimate grab-and-go dessert. Pear-Cranberry Hand Pie Makes 8 pies

Ingredients

  • 2                     Bosc pears (1 lb), peeled and cut into 1/2-inch dice
  • 1/3                 cup plus 1-1/2 tblsp sugar
  • 1                     tbsp all purpose flour, plus more for dusting
  • 3/4                 cup fresh or frozen cranberries
  • pinch            ground cloves
  • pinch            ground cinnamon
  • pinch            salt
  • 1                     14 oz package frozen puff pastry (thawed)
  • 1                     egg beaten
  •                        Whipped cream or vanilla ice cream, for serving

Instructions

  1. In a medium bowl, toss the diced pears with 1/3 cup sugar, 1 tbsp flour and the cranberries, ground cloves, cinnamon and salt.
  2. On a lightly floured work surface, roll out the puff pastry to a 14-1/2 inch square, about 1/8” thick.
  3. Using a sharp knife, cut the pastry into 8 squares.
  4. Spoon the pear filling onto a corner of each squares, leaving a 1/2 inch border.
  5. Fold the pastry over the filling to make a triangle and firmly press the edges to seal.
  6. Crimp the edges with a folk to allow steam to escape during baking.
  7. Transfer the pies to a baking sheet and refrigerate for at least 30 minutes, until chilled.
  8. Preheat the oven to 400 degrees.
  9. Brush the chilled pies with the beaten egg and sprinkle them with the remaining 1-1/2 tablespoon sugar.
  10. Bake the pies for about 30 minutes, until they are golden brown.
  11. Let the pies cool for at least 5 minutes.
  12. Serve with whipped cream or vanilla ice cream.

Pear-Cranberry Hand Pie