Pear & Honey Croustade
The free-form puff pastry crust makes this rustic fruit "pie" very easy to make. It only takes 15 minutes to put together, but the results are absolutely delicious.
Ingredients
1 egg
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon honey
2 Bosc pear, peeled and coarsely chopped (about 3 cups)
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
2 tablespoons confectioners' sugar
0.5 cup sweetened whipped cream
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon honey
2 Bosc pear, peeled and coarsely chopped (about 3 cups)
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
2 tablespoons confectioners' sugar
0.5 cup sweetened whipped cream
Instructions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Stir the cornstarch, granulated sugar and cinnamon in a medium bowl. Stir in the honey. Add the pears and toss to coat.
Sprinkle the work surface with confectioners' sugar. Unfold the pastry sheet on the sugar. Roll the sheet into a 12 x 10-inch rectangle. Place the pastry rectangle, sugar-side down, onto a baking sheet.
Spoon the pear mixture into the center of the pastry sheet to within 2 inches of the edge. Lift the edge of the pastry in sections and fold it up over the pears, loosely folding each section over the next. Brush the pastry with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let the croustade cool for 20 minutes on the baking sheet on a wire rack. Sprinkle with additional confectioners' sugar, if desired. Serve warm with the whipped cream.
Stir the cornstarch, granulated sugar and cinnamon in a medium bowl. Stir in the honey. Add the pears and toss to coat.
Sprinkle the work surface with confectioners' sugar. Unfold the pastry sheet on the sugar. Roll the sheet into a 12 x 10-inch rectangle. Place the pastry rectangle, sugar-side down, onto a baking sheet.
Spoon the pear mixture into the center of the pastry sheet to within 2 inches of the edge. Lift the edge of the pastry in sections and fold it up over the pears, loosely folding each section over the next. Brush the pastry with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let the croustade cool for 20 minutes on the baking sheet on a wire rack. Sprinkle with additional confectioners' sugar, if desired. Serve warm with the whipped cream.
Pear & Honey Croustade
The free-form puff pastry crust makes this rustic fruit "pie" very easy to make. It only takes 15 minutes to put together, but the results are absolutely delicious.
Directions
Print
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.Stir the cornstarch, granulated sugar and cinnamon in a medium bowl. Stir in the honey. Add the pears and toss to coat.Sprinkle the work surface with confectioners' sugar. Unfold the pastry sheet on the sugar. Roll the sheet into a 12 x 10-inch rectangle. Place the pastry rectangle, sugar-side down, onto a baking sheet.Spoon the pear mixture into the center of the pastry sheet to within 2 inches of the edge. Lift the edge of the pastry in sections and fold it up over the pears, loosely folding each section over the next. Brush the pastry with the egg mixture.Bake for 20 minutes or until the pastry is golden brown. Let the croustade cool for 20 minutes on the baking sheet on a wire rack. Sprinkle with additional confectioners' sugar, if desired. Serve warm with the whipped cream.
Ingredients
1 egg1 tablespoon water1 tablespoon cornstarch2 tablespoons granulated sugar1 teaspoon ground cinnamon1 tablespoon honey2 Bosc pear, peeled and coarsely chopped (about 3 cups)0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed2 tablespoons confectioners' sugar0.5 cup sweetened whipped cream
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