PETITE PEAR PURSES

Petite Pear Purses image

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

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Previous Next

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 large egg, beaten

Steps:

In a small heavy saucepan, combine 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 until golden brown, 15-18 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 424 calories, Fat 21g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 241mg sodium, Carbohydrate 55g carbohydrate (17g sugars, Fiber 5g fiber), Protein 6g protein.