pear ginger pastry

How To Make pear ginger pastry

• 1

  Line a jelly roll pan with parchment paper. Gently unroll the thawed puff pastry. Using a sharp knife, divide it into 4 equal size squares. Place the squares on the parchment with a little space between them.
• 2

  Combine the melted butter, brown sugar, cinnamon, vanilla and ginger in a bowl and mix well. Gently brush the butter mixture over all four squares until well covered. Use about half the mixture.
• 3

  HINT: You can buy fresh ginger and peel and dice it very finely yourself or many grocery stores carry fresh ginger already peeled and minced in a tube in the produce section. If you substitute powdered ginger, go easy or you may omit the ginger all together.
• 4

  Peel the pears, cut them in half and carefully remove the core. Then thinly slice the pears the narrow way (see picture). Carefully transfer half a sliced pear to the center of each puff pastry square and gently fan the pear out a little leaving about an inch all the way around. If you push the pear out too much, the puff pastry won't puff up.
• 5

  Brush the pears with the remaining butter mixture until it is all used up. Sprinkle a scant tablespoon of crystal or demera sugar over each pear.
• 6

  Place in a 400 degree oven for 20 minutes and bake. Remove from oven and immediately transfer the pastries to a cooling rack to keep them from getting soggy. Makes 4 pastries.
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