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Petite Pear Purses

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

8 ServingsPrep: 40 min. Bake: 15 min.

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

2 of 2

Petite Pear Purses (continued)

Directions (continued)

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.

Nutrition 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.