Mini Pear Pies with Caramel

The other day on pinterest I saw a recipe for Mini Pies with Pears and Blue Cheese that looked awesome! I both love and hate it when I see a genius recipe idea like this… because I wish I had been the one to think of it first! But I was so happy someone had thought to do this–because it’s so simple to adapt in so many fresh, unique ways! Instead of blue cheese, I decided to fill mine with my husband’s all-time favorite cheese, and a classic-pairing for pears: delicious Bris! Then I simply topped them with some chopped candied pecans, and served them with an autumn side-salad.

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The pear pies were SO easy to make, looked so elegant, and tasted so delicious, but I couldn’t help but think they would be even better served as a dessert. So the next day I decided to make mini pear pies with a caramel filling; and they were pretty much pure heaven on earth! If it wasn’t for the fact that I think i’ve eaten puff pastry every single day this week, and can’t justify one more fattening puff pastry bite, I would re-make them a third time, simply coating them with cinnamon and sugar and filling them with vanilla ice cream! It doesn’t really matter whether you serve these sweet or savory, warm or cold, filled or non filled, with ice cream or with caramel–just put your own unique spin on them using your favorite ingredients, and they will be a huge hit! I LOVE how much simpler, quicker and cleaner these are to make than a full-blown pie, but look and taste even better! Thank you to the genius that thought of these!!

Recipe for Mini Pie Pears with Caramel Filling 

Ingredients: {for 4}
2 Pears
2-3 Tbsp lemon juice
2 Tbsp brown sugar
2 tsp cinnamon
2 tsp nutmeg
pinch salt
1 sheet puff pastry
granulated sugar for dusting
1/4 cup milk
{for the filling}
8 oz pkg light cream cheese
1/2 tsp vanilla
1 cup sifted powdered sugar
1 cup caramel sauce

Directions:
Preheat the oven to 400degF. Peel and halve the pears and remove the seeds, leaving the stems. Using a teaspoon, scrape out the interior of the pear, to form a notch to fill later on. Brush the pears with lemon juice inside and out.

In a bowl or shallow dish, combine the brown sugar, cinnamon, nutmeg and salt, and stir to combine. Coat the pears in the cinnamon sugar mixture inside and out
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Roll out the thawed puff pastry sheet, and cut in half vertically and horizontally to form 4 equal pieces. Lay the pieces of pastry over each pear half, then with a pizza wheel or knife, trim the pastry around the pear neatly. With the remaining pastry, create steams and leaves for decoration, and glue them on with the milk. Pierce the pears several times each with a sharp knife, then brush all over with milk, and sprinkle sugar generously on top.

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Bake for 20-25 minutes until crisp and golden.

Meanwhile, prepare the filling by combining the cream cheese, sifted powdered sugar, vanilla and 1/2 cup caramel. If it’s sweet enough to your liking, you won’t need to add the additional 1/2 cup caramel, otherwise, add the remaining 1/2 cup.

When the pears come out of the oven, fill with the cream cheese filling and serve.

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I am going to be making a lot of versions of these this fall! I hope you do too!
<3 Sarah xoxo