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puff pastry sheet, thawed
lemon juice, fresh
FOR THE CINNAMON TOPPING:
sugar mixed with 1/4 teaspoon of cinnamon
Slice pears in 1/8 inch thick, toss with lemon juice. Add raisins, sugar and cinnamon to pears, toss to combine.
Dust top with additional flour, roll into an 11x13 inch mound pears lengthwise on center third of pastry.
Fold one side of pastry up and over to cover pears, firmly fold remaining pastry over top. Tuck ends under.
Transfer to a baking sheet. Brush with butter. Sprinkle with cinnamon topping.
Cut 4 diagonal slits across the top.
Bake 35 minutes or until pastry is golden brown and juices are bubbly. Serve warm or cool.