- 12
Ingredients
- 6 Asian pears or large pluots (or 3 of each)
- 2 pounds prepared puff pastry, cut into twelve (6-inch) squares
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 1 egg, beaten (optional)
- 1/4 cup apricot preserves mixed with 2 tablespoons water
- Whipped cream or vanilla ice cream
Preparation
Step 1
Preheat oven to 400 F. Adjust racks to lower third of oven. Line 2 cookie sheets with parchment paper.
Cut Asian pears or pluots in half and remove pit or core. (Asian pears can be peeled, if desired.) Cut each half into 1/8-inch slices, keeping together as a half.
Place 6 squares of puff pastry on each cookie sheet.
Mix sugar, cinnamon and ginger together in a bowl. Place 1 1/2 teaspoons of sugar mixture in the center of each puff pastry square.
Place 1 halved, sliced piece of fruit on each puff pastry square. Fan out the fruit slightly by pressing at an angle. Sprinkle 1 tablespoon of sugar mixture on top of fruit.
Take the 4 corners of each pastry square and bring together to cover the fruit as much as possible (to resemble an envelope); press down lightly. Brush the top of each pastry with egg wash.
Bake for 25-30 minutes, or until golden brown. (Bake 1 sheet at a time if necessary; do not bake in upper part of oven.) The pastry will puff up and the corners will open when baked. Remove from the oven and let cool slightly.
Heat apricot preserves with water until smooth and hot, then strain. Glaze the pastries with strained hot preserves.
Serve with a dollop of whipped cream or a scoop of ice cream.