Pear Pastries

Last Friday was 3/14. If you have any math enthusiasts in your house you will know that 3/14 is also known as Pi day, referring to the mathematical ratio of a circles circumference to its diameter. My kids love math and look forward to Pi day not only because it is mentioned in school but also because they know that I’m a sucker to make pie! I didn’t have a lot of time to whip out a whole pie, so I made mini hand held pies with puffed pastry. They turned out great! You can make these little pastries with any filling you can imagine! Since they only bake in the oven for about 15 minutes, I would recommend using something that doesn’t need a lot of cooking time (fresh apples would need a lot of time to soften).  I used a can of pears, well drained and chopped. You could use any canned fruit, apple butter, strawberry preserves, Nutella, whatever you like!

Pear Pastries

1 pkg. puffed pastry (thawed)

1 egg



1 can of pears (drained and chopped)

1 tsp. cinnamon

2 T. corn starch

Preheat your oven to 425 degrees. Line a cookie sheet with foil and lightly spray with non stick spray. In a small mixing bowl, combine pears, 3 T. sugar, corn starch and cinnamon, stir to combine. Carefully unfold one sheet of puffed pastry  and lay on your counter top. Spoon 6 small mounds of pear filling about one inch from the edges and two inches from the next mound (we used a slotted spoon to scoop out the filling since it was still a little juicy!). Mix together the egg with a touch of water to make an egg wash. Brush the egg wash around the filling, then lay the second sheet of puffed pasty on top. Carefully press the pastry around your filling. Using a biscuit cutter, circle cookie cutter or small glass, cut out your 6 little pies and place them on your cookie sheet. Brush the tops of the pies with your egg wash and sprinkle lightly with sugar. Bake for about 15 minutes or until golden.

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Pear Pastries
Pear Pastries

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