White Chocolate Cranberry Pear Pastry Recipes

Steps:

• Preheat oven to 375°F. Beat egg and water in small bowl; set side. Unfold pastry sheets on lightly floured surface. Trim about 1 inch off each corner of each pastry sheet. Reserve trimmings to use as decorations. Place 1 pastry sheet on ungreased baking sheet.
• Chop 4 oz. chocolate. Mix chopped chocolate, pears and cranberries. Spread down center of prepared pastry 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, in top of pastry.
• Bake 35 min. or until pastry is golden. Cool 30 min. on baking sheet. Melt remaining 2 oz. chocolate as directed on package. Drizzle over pastry. Let stand until chocolate is firm.

Steps:

• 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.