White Chocolate Cranberry Pear Pastry recipe

10 servings

1 (17.25 ounce) package frozen puff pastry sheets (2 sheets)

1 egg, beaten

1 tablespoon water

1 (6 ounce) package BAKER'S Premium White Baking Chocolate

2 (15 ounce) cans sliced pears, well drained

1/4 cup dried cranberries

Thaw pastry sheets at room temperature 30 minutes.

Heat oven to 375 degrees F.

Mix egg and water in small bowl.

Unfold pastry sheets on lightly floured surface.

Trim about 1 inch off each corner of each pastry sheet.

Reserve trimmings to use as decorations, if desired.

Place 1 pastry sheet on ungreased cookie sheet.

Chop 4 squares of the white chocolate.

Mix chopped white chocolate, pears and cranberries.

Spread in center of pastry sheet on cookie sheet to within 1 inch of edges.

Brush edges with water.

Top with remaining pastry sheet.

Press edges together with fork to seal.

Decorate with reserved pastry trimmings.

Brush with egg mixture.

Cut several 2-inch slits, 2 inches apart, on top of pastry.

Bake 35 minutes or until pastry is golden.

Cool about 30 minutes on cookie sheet on wire rack before serving.

Melt remaining 2 squares white chocolate.

Drizzle over pastry.

Cut into squares to serve.