Recipe
Ingredients
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2 small pear(about 4 ounces each ) peeled and chopped
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2 tablespoons raspberry preserves
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1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed according to package directions
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2 tablespoons confectioners’ sugar(optional)
Directions
Heat the oven to 400°F.
Stir the pears and raspberry preserves in a medium bowl.
Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 circles, using a 3-inch cookie or biscuit cutter. Spoon 1 rounded teaspoon pear mixture onto the center of each circle. Brush the edges the of pastries with water and fold in half to form a half-moon. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart.
Bake for 12 minutes or until the pastries are golden brown. Sprinkle with confectioners' sugar, if desired.
Watch a how-to demonstration of this recipe technique.
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