Pear baked in puff pastry recipe. Puff pastry puff pastry

Desserts made from pears have a delicate taste and delicate aroma; pears are baked, simmered in wine, and used as a filling. I have a lot of respect for baking with pears, here are links to great recipes and . Today I suggest trying pear in. The dough is ready-made, which means the recipes are simple, but what a result! Incredible taste, fabulous aroma and spectacular appearance! Pear desserts are similar, but still differ in taste, I honestly can’t choose between them, they are both, without exaggeration, incomparable.

Compound:

• Pears - 3 pieces
• Ready puff yeast dough - 500 grams
• Eggs - 1 yolk
• For the sauce: for 400 ml of water, 100 grams of sugar, a cinnamon stick, half a nutmeg, 1 gram of vanillin and a few pieces of dried barberry
• For filling: - 2-3 dates, 2-3 walnuts
• Powdered sugar for decoration
• Unscented vegetable oil for greasing baking paper

How to prepare pear dessert in puff pastry. Two recipes

Thaw the dough at room temperature. For one dessert, the pear is boiled in syrup, for another, a filling of dates and nuts is used. The first time I cooked them at the same time in order to choose which one was better, but now I always cook both.

For this dessert Pear in puff pastry, you need dense and large pears. Peel two pears. Cut the third pear in half, remove the core, and cut shallow grooves on the surface.

Peeled pears need to be boiled. I boil them in flavored syrup, but you can also boil them in red or white wine. What herbs and spices to add is a matter of taste and imagination; not everyone likes cinnamon; you can flavor the syrup with zest, ginger, coffee beans, and star anise. Bring water and sugar to a boil, add herbs and spices and cook the pears over low heat until soft, check readiness with a toothpick. Cooking time varies depending on the variety, size and ripeness of the pears, but it took me 15 minutes.

Then remove the pears and cool. Leave the syrup on low heat to create a delicious pear sauce. Turn on the oven at 180 degrees. Finely chop the dates and nuts and place in the middle of the halved pear. Roll out half the dough, a little, not thinly, and cut out a pillow for the pear.

Dates can be replaced with raisins, dried apricots; it turns out delicious and beautiful if you put a whole prune stuffed with nuts in a pear, i.e. there is also room for culinary creativity. Place the pear halves on the puff pastry.

Roll out the second half of the dough thinner and cut into strips. Cut the bottoms of the cooled pears so that you can set them vertically, and wrap them with strips of dough, starting from the bottom.

Line a baking sheet with parchment, grease with vegetable oil and place pears in puff pastry. Beat the yolk with a tablespoon of water with a fork and brush the surface of the dough.

The syrup has acquired a dark color and thickened enough, remove it from the heat.

Bake pear dessert in puff pastry for about half an hour until golden brown.

The best part remains - sprinkle the pear dessert with powdered sugar and lay it out beautifully. This is how great the cut-out dessert looks in puff pastry made from a pear stuffed with nuts and dried fruits.

Pears baked in the oven are one of our family’s favorite treats. This dessert delightfully combines delicious puff pastry, the spicy aroma of cinnamon and the incredible taste of juicy pears. This delicacy will undoubtedly please everyone who tries it. I am sure that delicious, tender pears baked in puff pastry will appeal to both adults and children!

Ingredients

To prepare pears baked in puff pastry in the oven, you will need (for 3 servings):

durum pears - 3 pcs.;

puff pastry yeast - 1 sheet;

water - 600 ml;

sugar - 200 g;

honey - 3 tbsp. l.;

lemon - 0.5 pcs.;

cinnamon - 1 tbsp. l;

vanillin - 1 tsp;

flour for sprinkling the work surface;

egg (for greasing the dough) - 1 pc.;

butter for greasing the baking dish - 10 g;

powdered sugar for serving (optional).

Cooking steps

Wash the pears, remove the skin, leaving the stem.

Pour 600 ml of water into a saucepan of a suitable size and turn on the heat. When the water boils, reduce the heat to low, add sugar, vanillin and cinnamon into the pan, add honey, mix well and cook until the sugar is completely dissolved (for 1-2 minutes).

When the sugar is completely dissolved, place the peeled pears and half a lemon in a saucepan, boil the pears over low heat for 5-7 minutes from the moment they boil.

After time has passed, carefully remove the pears from the pan and let cool slightly. At this time, preheat the oven to 180 degrees.

Thaw puff pastry at room temperature. “Dust” the work surface with flour, lay out the defrosted puff pastry and roll it out in one direction, cut into long, narrow strips 1.5-2 centimeters wide.

Slightly stretching the strips of dough, wrap them around the cooled pears, starting from the stem (as shown in the photo), securing the dough at the base of the pear.

Place pears in puff pastry on a baking sheet greased with butter (or lined with parchment). Brush the dough with lightly beaten egg yolk using a fork. Place the baking sheet with the pears in a preheated oven and bake for 25-30 minutes (until golden brown) at 180 degrees.

These are the delicious, delicious pears baked in puff pastry in the oven that I got. Let cool before serving.

Serve this wonderful dessert with a cup of aromatic coffee or tea, sprinkling with powdered sugar before serving.

Bon appetit!

This original recipe for puff pastries successfully combines ease of preparation and a very beautiful result that will not leave anyone indifferent. Puff pastries are made quickly: you don’t even need to roll out the dough, and no complicated preparation of the filling is required - after all, there will be no filling as such. We will simply bake pear halves on puff pastry, which will fully preserve their delicate aroma.

The dough used is ready-made, so there will be no difficulties with it. We recommend giving preference to yeast-free puff pastry; it will make the puff pastry especially crispy. But if you only have yeast puff pastry in the freezer, you can use that too.

Particular attention should be paid to the choice of pears: choose juicy, ripe fruits, without dents or damage, so that the puff pastries turn out both tasty and beautiful. Hard pears will not have time to become soft enough by the time the dough is ready, and the impression of this simple dessert will not be the same.

Ingredients for 6 puffs

• pears – 3 pcs.
• puff pastry – 1 layer
• lemon – 1 pc.
• sugar - for sprinkling (optional)
• chicken egg (yolk only) – 1-2 pcs.

How to make pear puffs

Wash the pears, then cut each one in half and use a spoon to carefully remove the core and seeds. There is no need to cut off the tails.

Note: You can “hide” the filling in the resulting recess - for example, raisins or nuts.

Place the pears in a bowl and pour lemon juice over them. After this, they will not lose much of their color.

Lightly defrost the puff pastry and unroll it onto your work surface. There is no need to roll out the dough.

To make the puff pastries even more beautiful, make four deep cuts on each pear half from the peel side, cutting out small thin slices. When doing this, be careful not to cut right through the pear.

Place the pears on the puff pastry, cut side down.

Cut the dough around the pear, following its outline and stepping back a little (about one centimeter). To decorate, cut out leaves from the leftover puff pastry, make veins on them and attach the leaves to your pieces.

Cover a baking sheet with special baking parchment or foil and place the puff pastries on it. Beat the chicken yolk with a pinch of sugar, brush it over both the puff pastry and the pears themselves. Additionally, you can sprinkle the pears with sugar mixed with cinnamon.

I make the pears in puff pastry with chocolate and nuts completely unsweetened, because we usually eat them with ice cream. However, if you want, you can, of course, eat them without ice cream. Then you should take milk chocolate, not black, and add sugar to the filling, and sprinkle the pear itself and the entire bag with powdered sugar after baking.

In addition to chocolate and nuts, I also use dried cranberries in the filling. With the same success, you can take dried cherries or some candied citrus fruits. If there is nothing like that, God bless him, increase the amount of nuts. But, in my opinion, raisins are not needed - they don’t fit here, they’re too sweet.

Pears in puff pastry have a very funny name in German: “pears in a dressing gown,” that is, in a dressing gown. The shape of this fruit makes it very nice to wrap the dough in a spiral on the pointed top of the pear.

Chop nuts, cranberries and chocolate.

Mix the filling.

Peel the pears, remove the branches and cut out the bottom with the seed part with a sharp narrow knife.

Stuff the pears with the filling.

Preheat the oven to 200°C.

Wrap the pears in puff pastry squares. To do this, we close the corners of the square at the top of the pear, pinch the edges, and then wrap the loose corners around the pear in a spiral.

Bake pears in puff pastry in an oven preheated to 200°C on a medium level with air circulation turned on for 20-25 minutes.

Well, this is what our cut pears look like. Sorry, I don’t have more time for stupid things like photography, so I ran to eat them with ice cream before they got cold.

To begin, take the dough out to defrost (this will take about 20-25 minutes) and prepare the filling. Pour granulated sugar into a frying pan, put a piece of butter, set the pan on low heat and wait until the sugar begins to melt.

At this point, cut the pears into pieces - you can use slices or small cubes.

Place the fruit in the sweetened butter and simmer over low heat for 4-5 minutes, stirring frequently. The main thing here is not to overcook the pears in the butter syrup, otherwise you will end up with “porridge”.

Lightly sprinkle the defrosted dough with flour and roll out one layer to fit the mold. Judging by the photo, I overdid it a little and therefore simply wrapped up the “extras.”

Grease a pie pan with butter and place the dough in it. Place the filling.

Roll out the second layer of dough, cut it into strips and weave a mesh out of them. It's not difficult. I first laid out some of them horizontally on the table, and then wove the rest one by one.

Carefully transfer the mesh into the mold onto the pears. You will probably have to correct any loose strips of dough. Connect the edges of the base and decoration, just pinch the dough in a circle.

Bake the puff pastry pie with caramelized pears for 30-35 minutes at 220, just place the pan with the raw dough in a preheated oven. As a result, you will end up with such a handsome man.

Sprinkle it with powdered sugar. It seems to me that cranberries or lingonberries would not be superfluous here. What do you think?

I share the secrets to the recipe

To please your loved ones with an exquisite delicacy, it is not enough just to follow the instructions. There are nuances without which it will be difficult to bake a pear pie.

• To prevent the fruit from darkening, sprinkle it with lemon juice. And not only that, but a little sourness in the pie doesn’t hurt.
• It is easier to prepare from yeast-free dough because it weighs less.

Bon appetit!