Pear Puff Pastry (Printer-Friendly)
Flaky pastry filled with cinnamon-kissed pears and apricot glaze, an elegant sweet finish.
# What You'll Need:
→ Pear Filling
01 - 3 ripe pears, peeled, cored, and sliced
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon ground cinnamon
→ Pastry
05 - 1 sheet (about 9 oz) frozen puff pastry, thawed
→ Additional
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
# How to Make It:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, gently toss the pear slices with granulated sugar, lemon juice, and ground cinnamon until evenly coated. Set aside to macerate briefly.
03 - On a lightly floured work surface, roll out the puff pastry sheet to smooth any seams. Using a knife or pastry wheel, cut the sheet into 6 even rectangles.
04 - Arrange several pear slices in the center of each pastry rectangle, leaving about a 1/2-inch border around the edges. Fold the pastry edges inward slightly to create a rim around the filling.
05 - Lightly brush the exposed pastry edges with the beaten egg to ensure a deep golden, glossy finish after baking.
06 - 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.
07 - 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 desired for a clearer glaze.
08 - 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 Advice:
01 -
- It looks wildly impressive but requires almost zero pastry skill, which is the best kind of trick to have up your sleeve.
- The combination of tender cinnamon kissed pears and shatteringly crisp pastry is the sort of thing people will ask you to make again and again.
02 -
- If the puff pastry gets too warm while you are working with it, pop it back in the fridge for ten minutes because soft dough will not create those beautiful flaky layers.
- Do not skip the apricot glaze, as it is the single thing that takes these from a nice homemade tart to something people will assume you bought.
03 -
- Work quickly when handling the pastry and keep your hands cool, because warmth is the enemy of flakiness.
- Strain the warmed apricot jam through a fine mesh sieve before glazing for the silkiest, most elegant finish.