Knitwear Designer//Pattern Drafter//Author//Teacher

a perfect pear

i haven’t posted a recipe in ages.  ages and ages.

i made this for the girls this morning and mae’s typical i’m-six-and-i-whine-about-eating-anything-new moment was cut short by these babies hitting the plate.

this recipe makes 5-7 small pockets


1 Red D’anjou Pear

1 Asian Pear (also known as an apple pear)

1/4 c honey

2 tbsp light brown sugar

1 tbsp flour (+ for flouring surface)

1 tsp chopped fresh rosemary


this is seriously the best go-to crust for any sweets.


parchment paper

cookie sheet


Pre-heat oven to 500 degrees

while the crust is chilling, dice pears into 1/2” chunks and place in a small mixing bowl.  Add remaining ingredients and mix well

remove crust from refrigerator and place on a well floured surface. press around the edge of the dough with your fingers to reduce splitting, then lightly flour and begin rolling out into a very thin sheet - about 1/8”

cut the dough into (10-14) 4” squares (the size of your pears and how thin you’re able to roll out the dough will determine how many)

spoon about 1-2 tbsp of the filling into the center of 5 (or 7) squares, lightly wet the edges with a dab of water on your fingers, and place a second square of dough on top.  press the sides together using your fingers (a fork with pierce the delicate dough)  then, use a knife to slit the top of each pocket.

place the pockets onto a parchment lined cookie sheet, place in the oven and reduce the temperature to 425 degrees.  bake 20 minutes, reduce the temperature to 325 degrees and bake an additional 5 minutes.  

remove from the oven and let cool for a few minutes before serving.

you can also make a tart if you’d prefer - i mean, pockets are fun and all but sometimes you just want to throw it all in a pan and be done with it!

p.s. double the recipe (filling and crust) to make a two-crust pie to die for!!!

against all odds