Pears on puff pastry. Pears in puff pastry

Recently, desserts made with berries and fruits have been gaining immense popularity. Such delicacies are distinguished by their pleasant taste, special tenderness, low amount of calories and ease of preparation. For example, you can cook here.

Fragrant and juicy pears in puff pastry are one of the light and very tasty desserts in cooking. This is a beautiful and delicious end to the meal, suitable for any holiday table! The interesting thing is that these pears cook quickly. To implement the idea, you will need a rather modest set of products.

Recipe Information

Cooking method: baking.

Total cooking time: 40 min.

Number of servings: 1-2 pcs.

Ingredients:

• pears – 2 pcs.
• lemon
• puff pastry dough - 0.5 sheets
• sugar – 0.5 cups
• water – 1.5 cups
• vanilla sugar to taste
• cinnamon or coffee beans, optional
• raw yolk – 1 pc.

Preparation:

1. 
   Select large and dense pears for this dish. Rinse the pears and trim off the thin skin. To prevent the pears from starting to darken, pour them with a little lemon juice (2 tbsp).
2. Pears themselves remain aromatic even after heat treatment. But I suggest adding aromatic notes. To do this, you need to boil the pears in syrup with spices. In a saucepan, bring water and sugar to a boil. Add vanilla sugar and a few coffee beans or a cinnamon stick. Dip the pears into the syrup and pour in the remaining lemon syrup. Cook the pears over medium heat until done (check with a fork or knife). Depending on the ripeness of the pear, they will cook for 10-15 minutes.
3. 
   Then remove the pears to a foil-lined baking sheet to cool. Do not pour out the syrup; you can evaporate it a little and pour it over the finished dish when serving.
4. 
   Defrost the puff pastry dough in the refrigerator and unfold it flat on the table. Cut off the piece of dough that you will need for cooking, and put the rest of the dough in the freezer. Here is an article about puff pastry and how to prepare it yourself:
5. 
   Turn on the oven to heat up to 190 degrees. Cut the puff pastry into strips (not wide). The dough should not be rolled out first, otherwise there will be no air layers after baking.
6. 
   Place the pears on the foil and if they fall off, cut off the tails from the bottom of the fruit. Start at the bottom of the pear, and wrap strips of dough around each pear all the way to the top.
7. 
   To make the baked dough appetizing

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.

Which can be quickly prepared from what is in the house and will be useful to any housewife. We have found three options for delicious sweet pastries for you. Recipes with these photos require a minimum of ingredients, and the result looks incredibly appetizing. So, pear plus puff pastry: beautiful desserts, photos and recipes.

A simple dessert in a hurry: baked pear in puff pastry

For firm-fleshed sweet pears, cut them in half, remove the skin and core, and place on a baking sheet lined with parchment paper.

Roll out a layer of puff pastry and cover the pears with it. Trim off excess dough. Make notches on the dough layer so that the steam from the pears can escape freely.

Bake the yummy for 20 minutes at 180 degrees. 2-3 minutes before you finally remove the pears from the oven, brush the dough with whipped yolk.

Delicious desserts: pear on a bed of puff pastry

Wash a large sweet pear, cut it in half, remove the core and make shallow longitudinal grooves along the surface. Dry the pear with paper towels to remove excess juice.

Place a layer of frozen puff pastry on the table and cut out a “pillow” for a pear from it - trace the outline of half a pear at a distance of 1 - 1.5 cm. If you want a beautiful dessert, make a couple more leaves out of the dough.

Place a pear half, cut side down, in the center of the pillow and sprinkle a mixture of sugar and cinnamon on top.
Bake this dessert for 25-30 minutes. at a temperature of 180 degrees.

A simple and delicious dessert: pear in syrup and puff pastry

Boil syrup from 1 cup. sugar, 1.5 cups. water, 5 buds of cloves, 2 star anise, coriander, 4 peppercorns, 2-3 cinnamon sticks and 1 tsp. cognac

Peel 4 pears, immerse them entirely in syrup and simmer over low heat for 5-10 minutes. Cool the finished pears and carefully wrap them in strips of puff pastry.

Brush the finished structure with beaten egg and place in the oven, preheated at 180 degrees for 20-25 minutes, until the dough is browned.

Strain the syrup, add 2 tbsp. honey and pour it over the baked pears.

A wonderful dessert for a holiday or a romantic dinner - pears in puff pastry. We take a purchased base and in half an hour we create an amazingly beautiful dish that looks super impressive. Ripe or even green pears are wrapped in strips of dough and baked in the oven. The recipe is very simple. Even a child can handle it. And the result is very tasty: delicate fruits and a crunchy, almost weightless base.

Ingredients:

• puff pastry – 150 g;
• pears – 3 pcs.;
• chicken egg – 1 pc.;
• cinnamon – 1 tsp;
• sugar – 50 g;
• raspberry jam – 2 tbsp. l;
• vegetable oil – 40 ml.

Preparation

Defrost puff pastry or unleavened dough following the instructions written on the package. You won’t need the whole pack, so it’s convenient to take the dough that’s sold in sheets.

Be sure to remove the packaging before doing this so that the defrosted semi-finished product does not stick to it.

Cut the base into strips one centimeter thick.

Wash the pears and wipe dry. We choose fruits with tails so that they look beautiful when served. It is clear that pears should be without worms and beautiful. After all, they are not cleaned.

Place one pear on the board and wrap it with a ribbon of dough, starting from the bottom. Then we stick another strip to the tip of the base and wrap the packaging to the top.

Grease a baking sheet with vegetable oil and place the prepared “mummies” on it.

Break a chicken egg into a bowl and beat it with a fork. Use a silicone brush or cotton pad to coat the dough.

Sprinkle with sugar and cinnamon.

Bake the dessert in an oven preheated to 240 degrees for 15-20 minutes. The time depends on the characteristics of the oven and the size of the fruit.

Remove the finished pears from the oven.

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; it will make a most aromatic 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.