White Chocolate Cranberry Pear Pastry Recipe

Ingredients <br>- 1 (17.25 ounce) package frozen puff pastry sheets (2 sheets) <br>- 1 egg, beaten <br>- 1 tablespoon water <br>- 1 (6 ounce) package BAKER'S Premium White Baking Chocolate <br>- 2 (15 ounce) cans sliced pears, well drained <br>- 1/4 cup dried cranberries <br><p></p>Directions <br>step 1: Thaw pastry sheets at room temperature 30 minutes. Heat oven to 375 degrees F. Mix egg and water in small bowl. <br>step 2: 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. <br>step 3: 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. <br>step 4: 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. <br>

Ingredients
- 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

Directions
step 1: Thaw pastry sheets at room temperature 30 minutes. Heat oven to 375 degrees F. Mix egg and water in small bowl.
step 2: 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.
step 3: 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.
step 4: 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.

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