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Recipe Summary

prep:
20 mins
bake:
20 mins
cook:
8 mins
total:
48 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Blend together 1/4 cup sugar and cornstarch in saucepan. Stir in grapes, pear, ginger and nutmeg. Bring to simmering over medium-high heat, stirring. Simmer 8 minutes or until mixture has thickened. Let cool.

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  • Heat oven to 400 degrees F.

  • Cut pastry in half parallel to the fold lines. Roll out each half with a floured rolling pin on a floured surface, one into a 15 x 7-inch rectangle, the other into a 14 x 6-inch rectangle.

  • Place the smaller rectangle on a greased baking sheet. Spread filling lengthwise down center in a 3-inch-wide strip, leaving a 1 1/2-inch border. Fold larger pastry lengthwise in half. Along folded edge, cut slits, about 3/4 inch apart and 2 1/2 inches long.

  • Brush edges of bottom pastry around filling with egg. Top with larger pastry, pressing edges. Use tines of a fork to seal. Brush top with egg. Sprinkle with remaining tablespoon sugar. Trim edges with a sharp knife.

  • Bake at 400 degrees F for 20 to 25 minutes, until golden. Cool to room temperature. Makes 8 servings.

Nutrition Facts

103 calories; fat 2g; cholesterol 27mg; saturated fat 1g; carbohydrates 21g; insoluble fiber 1g; protein 1g; sodium 26mg.
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