Breakfast Pear Empanada
Ingredients
- 2 cups Pacific Northwest Canned Pear diced drained
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 8 2.25-3 ounces each whole grain biscuits frozen
- 1/2 cup warm water
Instructions
- Heat oven to 350ºF.
- Place frozen biscuits on sheet pan lined with parchment paper. Allow to thaw at room temperature, approximately 30 minutes.
- In a medium mixing bowl combine pears, sugar, cinnamon and cornstarch. Mix well.
- On a floured board, pat each thawed biscuit in flour to lightly coat each side.
- With a rolling pin, roll biscuit out to 6" diameter. Lay each rolled biscuit, evenly spaced, on a parchment lined sheet pan.
- Using slotted spoon, place 1/2 cup of pear filling in the center of each biscuit.
- With pastry brush, lightly brush warm water on outside edges of the biscuit dough, and fold dough over to create a pocket. With fork, gently press edges to seal.
- Bake for 15-20 minutes in conventional oven, 10-12 minutes in a convection oven, or until golden brown.
Notes
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