Petite Pear Purses

Name: Petite Pear Purses
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings.
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

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

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 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.
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.