Darla Pitts - recipe for Cook of the Week Challenge #1

Ham, Pear, and Swiss, Stuffed Croissant Pocket w/ Sweet Cream Squash Soup

Soup

4 cups of butternut squash, cut into medium size cubes

1 cup of chicken broth

1 tsp. of Erythritol sugar

1 tsp. of cinnamon

1 tsp. of Vanilla Bean Paste

1 cup of heavy cream

Dough

1 package of yeast

1/4 cup of warm water

2 egg yolks

1 cup of milk, room temperature

1 tbsp. of sugar

1/2 tsp. of salt

3 cups of flour, divided

1 cup of butter, cut into cubes

1 egg white, beaten

Pocket Filling

5 Anjou pears, peal, cored, and cubed

1/4 stick of butter

2lbs of thinly sliced Greenridge Farm, Caminito Ham

1 lb of baby swiss

Lets prepare our soup first. Place squash and broth into a slow cooker on high for 2 hours. Add remaining ingredients after 2 hours. Place a towel over top of slow cooker while the lid is off and combine ingredients with an emersion blender until smooth and no chunks remain. Cover cooker and allow to cook for another 1/2 hour.

Time to prepare the croissant pocket (if your short on time by ready made dough). Proof the yeast in the warm water and set aside.

Combine egg yolks with warm milk, sugar, salt, yeast mixture, and 2/3 cup of flour. Beat until smooth.

Mix butter and remaining flour until particles are pea sized. Then combine this with yeast mixture and blend just until all flour is moistened. Then cover and chill for 2 hours.

This dough must be cold when rolling out, you may need to divide dough and leave half refrigerated until ready to use.

Turn dough out onto a floured board and knead lightly. Divide dough into tennis ball size portions. Then roll each portion into a circle (approx. 8" wide x 1/4")

Cover with towel and set aside, let rise at room temperature until doubled.

In a hot skillet heat butter until melted, then add pears. Sauté pears on a medium heat until lightly browned and tender (approx. 8 minutes).

After dough has doubled it's time to assemble out pocket.

Place 4 slices of ham, then 2 slices of Swiss cheese onto dough, making sure to leave a 1/2" clearance around the edges Place about a 1/4 cup of pear mixture on top of the Swiss cheese. Then fold dough circle in half. Crimp edges of dough with a fork to seal pocket closed.

Brush pocket with egg white mixture. Place in preheated oven and cook at 375 degrees for 20 minutes.

Allow pocket to cool for 5 minutes before serving with a bowl of cream of squash soup.

Prep time 3hrs, makes 10 croissant pockets.

Darla Pitts

• Recipes are printed as they were presented to Cook of the Week Challenge judges