Serves 12 to 16
2 tbsp Longo’s Country Churned Salted Butter
4 ripe but firm Bosc or Bartlett pears, cored and thinly sliced
1/4 cup granulated sugar
1 tsp Longo’s Ground Cinnamon
1/2 cup Longo’s Dried Cranberries
2 tbsp Longo’s Blanched Almond Meal
1 pkg (454 g) Longo’s Puff Pastry Dough, thawed
Half a 227 g tube marzipan, diced
(about 1/2 cup)
1 tbsp 35% whipping cream
1/4 cup Longo’s Sliced Almonds, toasted
Whipped or ice cream (optional)
- •Melt butter in large skillet over medium-high heat. Add pears, sugar and cinnamon; cook for 5 minutes or until softened. Remove from heat and stir in cranberries and almond meal; let cool slightly.
- •Unroll puff pastry sheets onto parchment-paper-lined baking sheet, 1 at a time. Stir marzipan into pear mixture and divide among centre of each pastry sheet, leaving a generous 2-inch border. Fold up edge of pastry onto pears in an attractive fold. Brush with cream and sprinkle all over with almonds.
- •Bake in preheated 400°F oven for about 25 minutes or until pastry is golden brown. Let cool before serving with whipped or ice cream, if desired.
- Protein 3g
- Fibre 2g
- Fat 12g
- Sugar 16g
- Carbs 30g
- Sodium 125mg