Pear Puff Pastry (Printable)
Tender baked pears nestled in flaky puff pastry, finished with apricot glaze and optional toasted nuts.
# Ingredient List:
→ Pear Filling
01 - 3 ripe pears, peeled, cored and thinly sliced
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon ground cinnamon
→ Pastry
05 - 1 sheet (8.8 oz) frozen puff pastry, thawed
→ Finishing
06 - 1 large egg, beaten (for egg wash)
07 - 2 tablespoons apricot jam (for glaze)
08 - 1 tablespoon water (for glaze)
09 - All-purpose flour, for dusting work surface
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, gently toss the sliced pears with granulated sugar, lemon juice, and ground cinnamon until evenly coated. Set aside to macerate.
03 - On a lightly floured surface, roll out the puff pastry sheet to smooth any seams. Using a knife or pastry cutter, divide into 6 equal rectangles.
04 - Arrange several pear slices in the center of each pastry rectangle, leaving a 1/2-inch border around the edges.
05 - Fold the edges of each pastry rectangle slightly inward over the pears to form a raised rim, pressing gently to secure the shape.
06 - Brush the exposed pastry edges generously with the beaten egg to ensure a rich golden finish during baking.
07 - Transfer the assembled pastries to the prepared baking sheet. Bake for 20 to 25 minutes until the pastry is puffed and deeply golden and the pears are fork-tender.
08 - While the pastries bake, combine the apricot jam and water in a small saucepan over low heat. Stir until the mixture becomes fluid and smooth. Strain through a fine-mesh sieve if a clearer glaze is desired.
09 - Remove the pastries from the oven. While still warm, brush the pear tops generously with the apricot glaze. Allow to cool slightly before serving. Best enjoyed warm or at room temperature.
# Expert Tips:
01 -
- It looks like something from a Parisian bakery window but demands almost zero pastry skill to pull off.
- The apricot glaze trick takes everything from nice to stunning with about fifteen seconds of effort.
02 -
- Do not skip the egg wash on the edges, because without it the pastry looks pale and sad no matter how good it tastes.
- Overripe pears will release too much liquid and turn the bottom soggy, so choose fruit that yields gently but still has some structure.
03 -
- Dust your knife with flour between cuts to keep the pastry edges clean and allow maximum puff in the oven.
- Cold pastry going into a hot oven is the single most important factor for achieving those dramatic flaky layers.