Cooking Directions

• Heat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork or whisk.
• Place the cranberries into a small bowl and pour hot water over them to cover. Let stand for 5 minutes. Drain the cranberries. Stir the brown sugar, cornstarch and cinnamon in a medium bowl. Add the pears and cranberries and toss to coat.
• Sprinkle the work surface with the flour. Unroll the pastry sheet on the floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle. With the long side facing you, spoon the pear mixture onto the lower third of the pastry. Starting at the long side, roll up like a jelly roll. Tuck the ends under to seal.  Place the pastry seam-side down on the prepared baking sheet. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top.
• Bake the pastry for 25 minutes or until it's golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes.  Heat the caramel topping according to the package directions and serve with the pastry.

Ingredients

• 1 egg
• 1 tablespoon water
• 0.5 cup sweetened dried cranberries
• 0.5 cup packed brown sugar
• 2 tablespoons cornstarch
• 0.5 teaspoon ground cinnamon
• 2 large Bosc pear, peeled and diced
• 2 tablespoons all-purpose flour
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
• 0.75 cup caramel topping