Fruity Puff Pastries Recipe

1
Fruity Puff Pastries Recipe
Fruity Puff Pastries Recipe photo by Taste of Home
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Fruity Puff Pastries Recipe

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1
Publisher Photo
Caramelized pears with raspberries in puff pastry shells make a special dessert any night of the week. Do not freeze.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (10 ounces) frozen puff pastry shells
  • 6 medium pears, peeled and sliced
  • 1/4 cup butter, cubed
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup heavy whipping cream
  • 1-1/2 cups fresh raspberries
  • Whipped cream and additional raspberries, optional

Directions

Bake pastry shells according to package directions. In a large skillet, saute the pears in butter, brown sugar and cinnamon for 5 minutes or until pears are tender. Add the cream. Cook and stir for 2 minutes or until thickened. Gently stir in the raspberries. Remove top of pastry shells; fill with fruit mixture. Garnish with whipped cream and additional raspberries if desired. Yield: 6 servings.
Originally published as Fruity Puff Pastries in Weeknight Cooking Made Easy Annual 2005, p316

Nutritional Facts

1 each: 475 calories, 26g fat (10g saturated fat), 34mg cholesterol, 221mg sodium, 60g carbohydrate (29g sugars, 8g fiber), 4g protein.

  • 1 package (10 ounces) frozen puff pastry shells
  • 6 medium pears, peeled and sliced
  • 1/4 cup butter, cubed
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup heavy whipping cream
  • 1-1/2 cups fresh raspberries
  • Whipped cream and additional raspberries, optional
  1. Bake pastry shells according to package directions. In a large skillet, saute the pears in butter, brown sugar and cinnamon for 5 minutes or until pears are tender. Add the cream. Cook and stir for 2 minutes or until thickened. Gently stir in the raspberries. Remove top of pastry shells; fill with fruit mixture. Garnish with whipped cream and additional raspberries if desired. Yield: 6 servings.
Originally published as Fruity Puff Pastries in Weeknight Cooking Made Easy Annual 2005, p316

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MY REVIEW
gwashington1961 User ID: 6420190 84720
Reviewed Aug. 2, 2012

"This is a good way to use Individual Puff Pastry Pockets. I would assign 5 stars if they would come onto the screen."

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