Ingredients
- 1 sheet frozen puff pastry thawed
- 1 lg egg, lightly beaten
- 1 cup finely dice Bartlett Pears
- 1/4 cup ground pistachios
- 1/4 freshly grated Parmesan cheese
- 1 tsp coarsely grounded black pepper
Preparation
Step 1
Place pastry sheet on a clean work surface and roll it out to a 10-inch square. Slice horizontally, forming 2 10-by-5-inch rectangles. Brush with beaten egg. Leaving a 1/2-inch border along the top edge, evenly sprinkle each rectangle with pears, pistachios, Parmesan and pepper.
Starting at bottom edge, roll up pastry like a cinnamon roll, pressing gently to seal border. Wrap logs individually in plastic wrap. Chill in freezer until firm, 1 hour and up to 3 days.
Preheat oven to 400 F. Line 2 large baking sheets with parchment paper.
Cut each log crosswise into 24 slices. Arrange on lined baking sheets, spacing 1-inch apart. Bake until puffed and golden, about 20 minutes, rotating the pans top to bottom halfway through baking. Cool briefly. Serve warm.