PEAR PUFF PASTRIES
It’s sometimes a little intimidating to open that box of puff pastry—but once you try it, you find it’s almost like playing. Here’s a really playful, but very sophisticated looking dessert. Cut out shapes, prepare the fruit, add some sweetness, and you’re almost done. A lovely, end-of-dinner treat. This recipe makes about 10 servings, but reduces easily.
- 4 sheets of puff pastry, thawed
- 5 pears, halved, cored and peeled
- 4 tblsp melted butter
- 1/3 cup dark brown sugar
- A bit of cinnamon or allspice powder
- Egg wash—1 egg beaten with 1 tblsp water
Make yourself a pear-shaped paper pattern using a pear half—make the pattern at least ½” larger than pear, all around. Combine melted butter, sugar and spice. On a floured surface, roll out one pastry sheet at a time and cut out pear shapes with a sharp knife. Put pear shapes on 2 parchment lined baking sheets, brush with egg wash and prick several times with fork. Center pear halves, cut side down, on pastry pear shapes. Using your hands, pack about 2 tsps of butter/sugar on and around each pear. Bake in pre-heated 400’ oven 20-25 minutes—pastries will be golden brown and pears fork-tender when done.
The Kitchen Hive