Recipes

Pear Galette

:15 min

:45 min

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.

Per serving: 240 calories