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Petite Pear Purses

 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.


  • 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


  • 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 1 minute; set aside.
  • Preheat oven to 400°. In a large bowl, combine pear, pineapple,
  • sugar, flour, ginger and cinnamon; stir in caramel mixture.
  • On a lightly floured surface, unfold puff pastry. Roll each sheet
  • into a 13x12-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.

2 of 2

Petite Pear Purses (continued)

Directions (continued)

  • 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 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.