Ricotta Pear Pastry
Featured Pinch Tips Video
- 1 pkg
- puff pastry sheets, thawed
- 3 c
- pear preserves (drain if too juicy)
- 3 c
- ricotta cheese
- 1/2 tsp
- 1/2 c
- powdered sugar
- 1 Tbsp
- or powdered sugar for dusting if desired
- egg white
1Preheat oven to 400*
2Line a cookie sheet with parchment paper.
3Fold 1 pastry sheet out on the parchment paper.
4Combine vanilla and ricotta cheese and spread evenly over pastry sheet.
5Top the cheese layer with the pear preserves (drain some of the juice off if needed, the pears should be fairly dry)
6Top on the remaining pastry sheet.
pinch edges together. (it will still open up some but pinching helps)
7Brush top of pastry with egg white and bake @ 400 for 35-40 minutes.
Cut 3 or 4 "vents" in the middle.
Cool for 15-20 minutes
8Whisk together powdered sugar and milk.
Drizzle over pastry.
(or just dust with powdered sugar if desired)