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Pears in Puff Pastry | Traditional & Crispy
(0)
45 min
Under an hour
Knuspr-Küche
Ein nostalgischer Klassiker aus Omas Backstube: Saftige Herbstbirnen treffen auf eine feine Füllung aus gehackten Mandeln, Zimt und braunem Rohrzucker, eingehüllt in goldbraunen, knusprigen Blätterteig. Warm aus dem Ofen serviert, verführt dieses traditionelle Dessert Groß und Klein.
Preparation method
Preparation & filling
Preheat the oven to 200 °C top/bottom heat (180 °C fan) and line a baking sheet with baking paper.
Wash and peel the pears (leave the stems attached) and trim the bottoms straight so they stand stably. Carefully remove the cores from the bottom using an apple corer and immediately drizzle the pears with lemon juice to prevent them from browning.
Mix the chopped almonds, brown cane sugar, and ground cinnamon in a bowl. Evenly fill the pears from the bottom with the nut and cinnamon mixture.
Chef's tip
Firm pears such as Conference or Abate Fetel work best, as they retain their shape during baking and stay wonderfully juicy.
Any leftover dough scraps can be used to shape small leaves and attached near the stem before baking.
Ingredients
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