Pear Puff Pastry (Printable Version)
Tender spiced pears wrapped in golden puff pastry, baked until crisp and caramelized.
# What You Need:
→ Fruit Filling
01 - 3 ripe pears, peeled, cored, and diced
02 - 2 tbsp brown sugar
03 - 1 tsp ground cinnamon
04 - 1/4 tsp ground nutmeg
05 - 1 tbsp fresh lemon juice
06 - 1 tbsp unsalted butter
→ Pastry
07 - 1 sheet puff pastry, thawed
08 - 1 egg, beaten (for egg wash)
09 - 1 tbsp granulated sugar (for sprinkling)
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a skillet over medium heat, melt the butter. Add the diced pears, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the pears are tender and the mixture has thickened. Remove from heat and let cool for 10 minutes.
03 - On a lightly floured surface, roll out the puff pastry if needed. Cut into 6 equal rectangles or squares.
04 - Place a spoonful of the pear filling onto one half of each pastry square. Fold the pastry over to enclose the filling, forming a triangle or rectangle. Press the edges firmly with a fork to seal.
05 - Transfer the assembled pastries to the prepared baking sheet. Brush the tops with beaten egg and sprinkle evenly with granulated sugar.
06 - Bake for 18 to 22 minutes, or until the pastries are golden brown and fully puffed.
07 - Allow the pastries to cool slightly before serving. Serve warm on its own or paired with a scoop of vanilla ice cream.
# Helpful Hints:
01 -
- It turns pantry basics and fading fruit into something that looks like it came from a Parisian bakery window.
- The whole thing comes together in under an hour, which means spontaneous dessert is always on the table.
02 -
- Letting the filling cool before assembly is critical because hot filling will melt the butter layers in the pastry and you will lose all that beautiful flakiness.
- Do not overload the pastry squares with too much filling or they will burst open during baking and leave you with a delicious but messy situation.
03 -
- Dust your work surface with flour sparingly because too much will dry out the pastry and prevent proper layering during the bake.
- A light hand with the fork crimping goes further than you think, as pressing too hard tears the edges and lets the filling escape.