Petite Pear Purses Recipe

Petite Pear Purses Recipe photo by Taste of Home

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The purses shaped from puff pastry make a lovely presentation. The bundles hold filled cinnamon-ginger pear filling.—Mary Cruz, Lancaster, California

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Petite Pear Purses Recipe

Prep: 40 min. Bake: 15 min.

Yield: 8 Servings

40 15 55

Ingredients

1/4 cup packed brown sugar
2 tablespoons butter
2 tablespoons heavy whipping cream
1 tablespoon light corn syrup
1 cup chopped peeled ripe pear
1/2 cup finely chopped dried pineapple
1 tablespoon sugar
1 teaspoon all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg, beaten

Directions

In a small heavy saucepan, combine the brown sugar, butter, cream and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook and stir for 1 minute; set aside.
In a large bowl, combine the pear, pineapple, sugar, flour, ginger and cinnamon; stir in caramel mixture.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a 13-in. x 12-in. rectangle. Trim two 1/2-in. strips from a long side of each rectangle. Cut each strip in half widthwise; set aside.
Cut each pastry sheet into four squares; transfer to a parchment paper-lined baking sheet.
Spoon 2 tablespoons pear mixture into the center of each square. Bring two diagonal corners of pastry over filling and pinch together at point. Repeat with remaining two corners; then twist points together to form a purse.
Roll pastry strips into ropes; wrap loosely around the neck of each purse, twisting to secure. Brush with egg. Bake at 400° for 15-18 minutes or until golden brown. Serve warm. Yield: 8 servings.

Nutritional Facts 1 serving equals 424 calories, 21 g fat (7 g saturated fat), 39 mg cholesterol, 241 mg sodium, 55 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Petite Pear Purses in Taste of Home Christmas Annual Annual 2012, p110