white chocolate cranberry pear pastry

How To Make white chocolate cranberry pear pastry

• 1

  Thaw pastry sheets for 30 minutes at room temperature.
• 2

  Preheat oven to 375 degrees.
• 3

  On a lightly floured surface, lay out pastry sheets. Trim about 1" off each corner of each pastry sheet. Reserve trimmings for decoration, if desired.
• 4

  Place 1 pastry sheet on an ungreased baking sheet. Chop 6 squares of the white chocolate.
• 5

  Mix chopped chocolate, pears and cranberries. Spread mixture over the pastry on baking sheet to within 1" of edges.
• 6

  In a small bowl, beat egg and 1 Tablespoon water. Brush pastry edges with egg mixture. Top filled pastry with remaining sheet. Press edges together with a fork to seal.
• 7

  Roll out reserved pastry with remaining pastry and use a cookie cutter to cut out decorations for pastry top, if desired. Brush entire pastry with egg mixture. Cut several 2" slits, 2" apart in pastry top.
• 8

  Bake for 35 minutes or until pastry is golden. Cool for 30 minutes. Melt remaining 2 squares white chocolate and drizzle over pastry.
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