Thursday, October 11, 2012

Pear Beehives

I found this beautiful (and tasty!) recipe from a magazine called "Relish" that comes as an insert to a  publication that my husband picked up at the supermarket the other week. As soon as I saw the picture, I knew I had to make it! Below is the recipe with some slight adaptations.

1 sheet of Pepperidge Farm Puff Pastry
6 soft, ripe pears*
1/2 cup sugar
2 tsp. cinammon
1 egg white, beaten

*The best way to make sure your pears are soft is to buy them a few days before you are going to make them and place them in a closed paper bag. Some kind of chemical reaction with the gases they release takes place and ripens them faster when you do this.

1. Preheat oven to 350.
2. On a piece of parchment paper, roll out one sheet of dough to make a long rectangle. Cut into 6 long strips.

3. Combine cinnamon and sugar on a flat plate.

4. Peel pears and roll in cinnamon sugar mixture.

5. For each pear, take a strip a dough, and starting from the top, wrap it around the pear, overlapping slightly. Place pears on a baking sheet.

6. Gently brush each pear with the egg white. Bake for 40-45 minutes until dough is golden.

 7. Serve warm and enjoy!

What do you think? What other Fall desserts have you made recently?

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  1. These look great! Think I'd take it one step further and add a spiced red wine sauce drizzled on top.

  2. Looks amazing, so simple yet elegant for a shabbos dessert! thanks so much for sharing on craft schooling sunday!