1. In a big skillet melt the butter over high heat; add in pears; cook, stirring occasionally, until they are golden around the edges, about 5 minutes. 2. Add in brown sugar, lemon juice, and the brandy; cook until the pears are tender and the liquid in the skillet has reduced to about 2 tablespoons, 4-5 minutes. 3. Stir in vanilla. 4. Spread the diced pears on a baking sheet and let cool, about 25 minutes. 5. On a lightly floured surface, roll out 1 of the puff pastry sheets to a 9 x 14 inch rectangle. 6. Using a plate as a template, carefully cut out two 7 inch rounds. 7. Transfer the rounds to a large baking sheet lined with parchment paper; repeat with the second puff pastry sheet. 8. Spoon ¼ of the filling over half of a pastry round, leaving a ½ inch border at the edge. 9. Brush the border lightly with the egg white wash. 10. Fold the top half of the round over and press the edges together firmly to seal. 11. Repeat with the remaining pear filling and pastry rounds. 12. Refrigerate the hand pies for 30 minutes; reserve the remaining egg-white wash. 13. Preheat oven to 425°. Brush the tops of the hand pies lightly with the remaining egg white wash; sprinkle the tops all over with the sugar. 14. Bake the hand pies for 15 minutes in the middle of the oven, then decrease oven temperature to 400° and bake pies for about 14-17 minutes, until they are a deep golden brown color. 15. Let the pies cool for 20 minutes; serve warm with vanilla ice cream, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
