Brown-Sugar Pear Puff Pastries
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You know those gorgeous, flaky pastries behind the glass counter at your favorite bakery? The ones you could never, ever bake in your own kitchen? (Or could you?) Introducing brown sugar pear puff pastries, a classic combination that’s surprisingly easy to pull off at home.
“It’s a delightful breakfast pastry, but it can also be transformed into a full plated dessert with the addition of a scoop of ice cream and a drizzle of caramel sauce,” says recipe developer Erin McDowell.
We can attest that they also pair really well with your afternoon cup of joe.
Ingredients
4 sheets puff pastry (about 960g), thawed if frozen
1 large (56g) egg
5 medium (875g) pears, peeled, halved and cored
4 tablespoons (57g) unsalted butter, melted
⅓ cup (71g) dark brown sugar
½ teaspoon ground cinnamon
Pinch of salt
Directions
1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. On a lightly floured surface, roll out the puff pastry sheets to flatten slightly. Using a paring knife and one of the pear halves as a guide, cut the pastry into 10 pear shapes slightly larger than the pear half itself. Place the puff pastry pieces on the prepared baking sheets.
3. In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash all over the pastry pieces, then poke all over with a fork.
4. Center a pear half, cut side down, on each prepared piece of pastry. In a small bowl, mix together the melted butter, brown sugar, cinnamon and salt. Place about 2 teaspoons of this mixture on top of each pear half and use your hands to pack it around the pear so it is almost entirely covered.
5. Bake until the pastries are golden brown and the pears are just tender when you pierce them with a fork, 20 to 22 minutes. Rotate the racks halfway through baking and baste the pears with any of the sugar mixture that falls onto the baking sheet. Cool at least 10 minutes before serving.
656 calories
42g fat
65g carbs
8g protein
7g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
