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And here's the RealSimple recipe inspiration for using puff pastry

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Joined: Dec 12, 2005


Posted to Thread #13750 at 8:28 pm on Feb 11, 2009

This was a beautiful photo in the magazine, but I can't find it anywhere on the Web. Where's GayR when you need her SearchAbility?

[Edited] See scanned image at #13781.

<b>Chocolate Pear Pastry</b>

1 17.3-ounce package frozen puff-pastry sheets, thawed
4 ounces chopped hazelnuts (1 cup)
1/2 9-ounce box chocolate wafer cookies
5 ripe pears (such as Comice or Bosc)
1 egg, beaten
2 tablespoons sugar
1/2 cup semisweet chocolate chips

Heat oven to 400 F. Coat 2 cookie sheets with cooking spray. On a lightly
floured surface, roll out one sheet of pastry into an 18-by-10-inch rectangle.
Transfer it to a cookie sheet. Fold over 1 1/2 inches on each of the long sides
to make a rim. Use a fork to pierce the center in 1-inch intervals. Repeat with
the remaining pastry on the second cookie sheet. Bake both for 10 minutes.
Remove to wire racks. Reduce oven temperature to 375F.
Combine the hazelnuts and chocolate wafers in a food processor or blender and
pulse until they resemble sand. Peel the pears and cut each lengthwise in half.
Discard the cores and stems. Distribute the nut crumbs along the center of each
partially baked pastry. Arrange the pears, cut-side down, on the crumbs,
alternating stem and round ends. Brush the rim of each pastry with some egg.
Sprinkle with the sugar.

Return the pastries to the oven and bake 20 to 25 minutes more or until the
pears are tender when tested with a fork. Remove and cool on wire racks. Place
the chocolate chips in a small cup and microwave 1 to 1 1/2 minutes. Stir until
smooth. Drizzle over the pastries. (This recipe can be made up to 1 day ahead.)

Yield: 10 servings

Real Simple, NOVEMBER 2003

Jesus saves. Buddha recycles.

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