Advertisement

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.

    Advertisement
Instructions Checklist
  • Heat oven to 400 degrees F.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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.

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

Nutrition Facts

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

Reviews