WHITE CHOCOLATE CRANBERRY PEAR PASTRY

By Vanetta

Ingredients

• 1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)
• 1 egg
• 1 tbsp. water
• 6 squares (1 oz. each) white chocolate, divided
• 2 cans (15 oz. each) sliced pears, well drained
• 1/4 cup dried cranberry

Preparation

Step 1

Thaw pastry sheets at room temperature 30 min. Preheat oven to 375°F. Mix egg and water. Unfold pastry sheets on lightly floured surface. Trim about 1" off each corner of each pastry sheet. Reserve trimmings to use as decorations if desired. Place 1 pastry sheet on baking sheet. Chop 4 squares of the chocolate. Mix chocolate, pears and cranberries. Spread in center of pastry sheet to within 1" of edges. Brush edges with water. Top with remaining pastry sheet. Press edges together with fork to seal. Decorate with pastry trimmings. Brush with egg mixture. Cut several 2" slits 2" apart on top. Bake 35 min. or until golden. Cool on baking sheet on wire rack 30 min. before serving. Melt remaining chocolate and drizzle over pastry. Cut into squares.