Ingredients
- 1 cup unsalted butter, chilled
- 1 tablespoon chopped rosemary
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 & 2/3 cups all-purpose flour
- 1 large egg
- water
Pear Rosemary filling
- 2 1/2 to 2 3/4 pounds firm-ripe pears
- 1 Granny Smith apple
- 2 to 3 teaspoons chopped fresh rosemary
- 1 teaspoon finely chopped lemon zest
- 1 tablespoon fresh lemon juice
- 3 to 4 teaspoons sugar
- salt
- 2 tablespoons unsalted butter
- +++++++++++ GLAZE +++++++++++
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk or half-and-half
Directions
- Quarter and core pears. Cut each quarter into 4 or 5 chunks. Place in medium sized bowl.
- Grate apple on the large holes of a box grater into the bowl containing the pears. Add the rosemary, lemon zest and juice, sugar. Toss until well combined.
Transfer pear mixture to the prepared crust. Distribute evenly. Sprinkle with salt. Dot with butter, and set aside.Roll smaller piece of crust dough into a 13- by 9-inch rectangle on a floured surface. Transfer to the top of the pear mixture.
- Fold or roll the bottom crust over the top crust and flute the edges or use a fork to press the edges. (I roll the dough down if I want to flute it, or fold it for a more rustic fork-finished edge.) Dock the surface of the crust with a fork. Bake for approximately 45 minutes, turning the danish 180ยบ after 25 to 30 minutes.
- The edges of the crust should be nicely browned and the top of the crust should be golden brown. Remove from oven and place on a cooling rack. Whisk the glaze ingredients together, and drizzle over the danish after it has been cooling for 10 to 15 minutes. Cool at least several hours or overnight before cutting and serving.
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