Michelles Pear White Chocolate Pastry

• 1 sheet frozen puff pastry
• 1 large egg, slightly beaten
• 1 tablespoon water
• 1 tablespoon flour
• 12 teaspoon cinnamon, to taste
• 2 (15 ounce) cans pears in light syrup, drained
• 34 cup dried cranberries
• 1 cup white chocolate chips

1. Thaw the puff pastry sheet at room temperature for 40 minutes.
2. Set oven to 400F.
3. Lightly spray a baking sheet with cooking spray.
4. In a small bowl whisk together egg and water; set aside.
5. In a medium bowl combine pears, flour, spices, white chocolate, cranberries; toss to combine; set aside.
6. Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
7. Cut into 12- 4x4 sections (3 rows of 4).
8. Brush the corners of each square with egg mixture.
9. Spoon filling mixture into each square (you may have leftover).
10. Pinch all 4 corners together; brush tops with egg mixture.
11. Bake for about 15-20 minutes or until golden.
12. Cool on baking sheet on a wire rack.

pastry, egg, water, flour, cinnamon, syrup, cranberries, white chocolate chips

Taken from www.food.com/recipe/michelle-s-pear-white-chocolate-pastry-332949 (may not work)