Ingredients
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1/4 cup pecans
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2 ripe Anjou or Bartlett pears
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3 tbsp dried cranberries
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3 tbsp granulated sugar
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1 (17.3 oz) pkg frozen puff pastry sheets, thawed
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1 large egg, beaten
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3 tbsp sanding or raw sugar
Steps
1
Preheat oven to 400°F. Line a large baking sheet with parchment.
2
Finely chop the pecans. Peel, core, and finely chop the pears. Add to a large bowl, along with the pecans, cranberries, and granulated sugar. Toss to combine.
3
Unfold and cut each pastry sheet into 4 squares. Spoon 3 rounded tbsp of filling onto centers of pastry squares. Fold 1 corner across to opposite corner to create triangle. Press and pinch edges to seal tightly. Arrange on lined baking sheet. Brush tops with the egg. Sprinkle with the sanding sugar.
4
Bake 18–20 min., until golden brown. Cool on wire rack. Serve warm or at room temperature.
