White Chocolate Cranberry-Pear Pastry

Ingredients

• 4 oz baker's chocolate white divided (6 oz.)
• 0.3 cup cranberries dried
• 1  eggs 
• 30 oz pears drained well canned
• 17 oz puff pastry frozen thawed (2 sheets)
• 1 Tbsp water 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 375F. Beat egg and water in small bowl; set side. Unfold pastry sheets on lightly floured surface. Trim about 1 inch off each corner of each pastry sheet. Reserve trimmings to use as decorations.
2. Place 1 pastry sheet on ungreased baking sheet.
3. Chop 4 oz. chocolate.
4. Mix chopped chocolate, pears and cranberries.
5. Spread down center of prepared pastry sheet to within 1 inch of edges.
6. Brush edges with water. Top with remaining pastry sheet. Press edges together with fork to seal. Decorate with reserved pastry trimmings.
7. Brush with egg mixture.
8. Cut several 2-inch slits, 2 inches apart, in top of pastry.
9. Bake 35 min. or until pastry is golden. Cool 30 min. on baking sheet. Melt remaining 2 oz. chocolate as directed on package.
10. Drizzle over pastry.
11. Let stand until chocolate is firm.