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Pear Pastry

Pear Pastry

Pear Pastry
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Pear Pastry

Starting with purchased puff pastry and canned whole pears, with little time in the kitchen, you will fill your home with the aroma of fresh bakery and create a pastry that is beautiful, delicious and light on sugar.
Course: Breakfast, Snack
Keyword: Easy–now you’re cooking, Entertaining, No Salt or Low Salt, Vegetarian Option
Servings: 6

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn’t expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it’s important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don’t use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

Ingredients

  • 1 sheet puff pastry (approximately 1/2 pound; thawed)
  • 3 tablespoons butter (melted)
  • 1 tablespoon turbinado sugar
  • 1/2 teaspoon cinnamon
  • 2 cans pear halves (drained)

Instructions

  • Heat oven to 400 degrees.
  • Slice wide end of eight pear halves into 4 or 5 slices, keeping the small end intact.
    Sliced Pear
  • Gently twist pear slices to open the pear, similar to a paper fan. It is OK to cut off one or both rounded sides of the pear.
    Pear in fan shape
  • Cut pastry into squares, slightly larger than the pears.
    Puff Pastry Cut Into Squares
  • Place squares on baking sheets and brush with butter. Sprinkle lightly with a portion of the sugar and cinnamon.
    Puff Pastry with Butter, Sugar and Cinnamon
  • Place a fanned pear on each square and sprinkle lightly with sugar and cinnamon.
    Pear Pastry Ready for Baking
  • Bake for 10 minutes. Rotate pans so top pan is moved to bottom shelf and bottom pan is moved to top shelf. Continue baking for another 5-10 minutes until pastry has puffed and is golden brown. Place on wire rack to cool.
    Pear Pastry Cooling on Wire Rack

Notes

You can choose the amount of sugar to use when making this dish.  Just a light sprinkle makes a delicious pastry, and you can use more sugar for a sweeter option.

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