Pear Puff Pastry

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A perfect sweet for any time of the day

Puff pastry is one of the most commonly used doughs for both savory and sweet dishes. Take for example the classic apple tatin, which actually came about from from an oversight of the Tatin sisters, who cooked the apples down and placed them on a sheet of puff pastry to form a cake; a chocolate Neapolitan; or savory dishes such as Salmon Wellington or Spanakopita (here you can see the recipe), the latter of which being popular in Greek cuisine.

This dough, which was brought to Europe by the Arabs, is prepared with flour, butter, water and salt. Some pastry chefs add a tablespoon of white vinegar to strengthen the dough.

Making puff pastry requires attention, and in order for the different layers to form, the dough must be folded over itself several times, as if it were a book. This creates very thin and crisp layers after baking.

Add a touch of sweetness to your snacks with this pear puff pastry by pairing it with S.Pellegrino and a glass of sherry wine. Cheers!

Hojaldre de Peras
Hojaldre de Peras

Ingredients for 4 people

  • 1 sheet of butter puff pastry
  • 4 pears
  • 1 L water
  • 200 g sugar
  • 1 lemon
  • 1 cinnamon stick
  • 1 star of anise
  • 3-4 cardamom seeds
  • 50 g pastry cream
  • 1 egg yolk
  • 30 g ground almonds
  • 20 g ground walnut

Elaboration

  1. Peel the pears and cook for 20 minutes in a saucepan with the water, sugar, cinnamon stick, anise star, cardamom seeds and lemon peel.
  2. Once the pears are cooked, remove them from the syrup and let them cool down.
  3. Reduce the syrup over low heat until it reaches a higher density. Remove the spices and save for later.
  4. Meanwhile, prepare the pear filling by mixing the pastry cream with the egg yolk, the ground almond and the ground walnut.
  5. When the pears are cold, scoop through the base, removing the seeds, and fill with the pear filling.
  6. Extend the puff pastry sheet and cut four circles with a diameter slightly larger than the pears.
  7. With the dull side of a knife draw a circumference on each puff pastry sheet, one centimeter from the edge.
  8. Place a pear on each puff pastry sheet and brush with the syrup.
  9. Bake in the oven, preheated to 200ºC with top and bottom heat, for 15-20 minutes or until the puff pastry is golden brown.
  10.  Serve hot or cold with the rest of the syrup.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

We continue with the same guidelines as in the previous recipe. In this case, our dish is creamy, pleasant, and tasty. A pear puff pastry sweetened with syrup, made rich with cream of nuts, and baked with puff pastry…Delicious! A sweet treat always lifts our spirits and even more so during cooler months, but, as always, we have to take into account our travel (or should I say table) companions. Nothing goes better with this dessert than this water. Why? Well, thanks to its lightness, elegance, freshness, bubbles and acidity. These natural properties are important enough to take into account.

S.Pellegrino y Solera 1847 Cream
S.Pellegrino and Solera 1847 Cream

At its side, we have chosen a typical wine from Jerez, a Cream Solera 1847 by González Byass, a balance between flavor and tradition, between aging and expression. And the water! The characteristics we have mentioned are all found in S.Pellegrino, because we are talking about natural components packed in an attractive bottle with expression, pleasure and nature.

Essenza LimónEnjoy the fresh and balanced sweetness that this wonderful trilogy creates: pear puff pastry-S.Pellegrino-Jerez Cream.

Alcohol-Free Version: Essenza Lemon

I personally like this combination a lot, since it provides a very refreshing citric acidity, lemony fruit aromas, and a perfect balance of carbonation. This makes the creamy sweetness of the pear puff pastry seem much lighter. Always in moderation (less is more), it provides a more natural, youthful, and attractive flavor, creating a relaxing sensation. 

Tricks

  • It is easier to empty the pears using a scoop. To fill them with the cream and nut mixture, it is advisable to use a pastry bag.
  • Pears can be replaced with apples. In this case, it is advisable to choose the smallest ones possible.
  • Other nuts that can be added are hazelnuts, pistachios, or pine nuts.
  • You can also replace the pastry cream with a high quality custard.

Make it a perfect meal with our  Tuna Poke Bowl… find the step-by-step recipe here!

End this amazing meal with a Cheesecake with Strawberrys, click here to see the complete recipe.

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