Ingredients
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Cooking spray
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4 medium Anjou or Bartlett pears
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3 tbsp sugar
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1 tbsp ground cinnamon
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2 (8 oz) cans refrigerated crescent rolls
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1 tbsp butter, cut into 4 pieces
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1 large egg
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Vanilla ice cream, to serve (optional)
Steps
1
Preheat oven to 325°F. Line a rimmed baking sheet with parchment and coat with the cooking spray. Peel each pear and cut the stem from the top. Using a melon scooper, scoop from the bottom of pear until seeds are removed. In a small bowl, combine the sugar and cinnamon.
2
Roll out both cans of crescent roll dough. Cut each in half, creating 4 rectangles. Insert 1 butter piece along with 2 tsp cinnamon mixture into each pear. Place each pear, upside down, onto a dough square. Bring each corner of dough into the center of the pear and tuck into the hole. Turn upright and shape, applying pressure to mold to the shape of the pear, being careful not to tear. Place on baking sheet. Repeat with remaining pears.
3
In a small bowl, whisk together the egg, 1 tbsp water, and remaining cinnamon mixture. Brush egg wash onto each dumpling. Bake 45–55 min., until a knife goes through the pear easily and crust is golden brown. To serve, add to a bowl and top with an ice cream scoop, if desired.
