Pear Pastry Pockets

Pear Pastry Pockets

Love pear in puff pastry pocket ♥ ♥ ♥ this is a simple yet absolutely divine fruity dessert enjoyed on it’s own or with a scoop of complimenting creamy vanilla ice cream.

I went food shopping last Friday and as I reached the fruit section I got amazed of the variety of different types of pears they had! There were 3 different shades of green pears, brown, red and some that looked like a pear and an apple hybrid (later confirmed as Nashi Pear/Asian Pear).

Did you know that there are at least 10 different types of pears! I pretty much differentiate them by the colours and variations of the familiar heavy-bottomed shape, but after reading on the subject found they have beautiful names and vary in flavour notes as well as in textures. I love this informative Saveur gallery of pear varieties.

In this recipe I used floral Red Starkrimson Pear from the USA.
What’s your favourite pear? Do you have a favourite pear recipe?

Pear Pastry Pockets
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Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Pear Pastry Pockets
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Ingredients
  • 400 grams puff pastry thawed and cut into squares
  • 2 pears peeled and cored
  • 1 tablespoon unsalted butter melted
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon ground cardamom seeds
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Egg whash
  • 1 egg lightly beaten
  • 1 tablespoon water
Servings: servings
Units:
Instructions
  1. Preheat oven to 200ºC (400ºF) and prepare a baking sheet with parchment paper.
  2. Roll out the puff pastry and cut into 8cm(3.14 in) squares.
  3. Place 4 puff pastry squares onto prepared baking sheet.
  4. Thinly slice cored pear halves and place on top of the puff pastry squares.
  5. In small cup combine butter,sugar, cardamon, ginger and salt and divide by spreading over the sliced pear halves.
  6. Cut the remaining puff pastry into stripes using a pastry wheel or by knife.
  7. Place puff pastry stripes over the sliced pear halves 6-8 stripes on each gently pressing from bottom to attach to the base. Seal edges with 2-3 additional striped at the base and cut and discard the excess pastry from the sides.
  8. Brush with egg wash and place in preheated oven, lowering the heat to 180ºC (350ºF).
  9. Bake for 20 minutes, then bring the oven temperature back to 200ºC (400ºF) and continue baking for another 10 minutes, until golden brown. Serve warm.

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