Prep 1 hr
Cook 32 mins
Old-fashioned wintery dessert. Posted by request
- 2 -3 tablespoons butter (no amount given, but I would start with 2-3 T.)
- 2 1⁄2 lbs ripe bartlett pears, peeled, cored, and cut into 1/2 inch dice
- 1⁄2 cup packed dark brown sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
- 1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes (2 sheets)
- 2 egg whites, lightly beaten with
- 1 teaspoon cold water
- 2 tablespoons sugar
- 1 pint vanilla ice cream, for serving
- In a big skillet melt the butter over high heat; add in pears; cook, stirring occasionally, until they are golden around the edges, about 5 minutes.
- Add in brown sugar, lemon juice, and the brandy; cook until the pears are tender and the liquid in the skillet has reduced to about 2 tablespoons, 4-5 minutes.
- Stir in vanilla.
- Spread the diced pears on a baking sheet and let cool, about 25 minutes.
- On a lightly floured surface, roll out 1 of the puff pastry sheets to a 9 x 14 inch rectangle.
- Using a plate as a template, carefully cut out two 7 inch rounds.
- Transfer the rounds to a large baking sheet lined with parchment paper; repeat with the second puff pastry sheet.
- Spoon ¼ of the filling over half of a pastry round, leaving a ½ inch border at the edge.
- Brush the border lightly with the egg white wash.
- Fold the top half of the round over and press the edges together firmly to seal.
- Repeat with the remaining pear filling and pastry rounds.
- Refrigerate the hand pies for 30 minutes; reserve the remaining egg-white wash.
- Preheat oven to 425°. Brush the tops of the hand pies lightly with the remaining egg white wash; sprinkle the tops all over with the sugar.
- Bake the hand pies for 15 minutes in the middle of the oven, then decrease oven temperature to 400° and bake pies for about 14-17 minutes, until they are a deep golden brown color.
- Let the pies cool for 20 minutes; serve warm with vanilla ice cream, if desired.