Pear Puff Pastry (Printable)
Flaky puff pastry topped with tender pears and apricot glaze — simple, elegant dessert for sharing.
# Ingredient List:
→ Pear Filling
01 - 3 ripe pears, peeled, cored, and sliced
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon lemon juice
04 - 1/2 teaspoon ground cinnamon
→ Pastry
05 - 1 sheet frozen puff pastry, thawed (about 9 ounces)
→ Additional
06 - 1 large egg, beaten
07 - 2 tablespoons apricot jam
08 - 1 tablespoon water
09 - All-purpose flour, for dusting
# Steps:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a mixing bowl, gently combine pear slices with granulated sugar, lemon juice, and ground cinnamon. Set aside to allow flavors to marry.
03 - On a lightly floured surface, roll out the puff pastry sheet to smooth any seams if necessary. Cut into 6 even rectangles.
04 - Arrange several pear slices in the center of each pastry rectangle, maintaining a 1/2-inch border on all sides.
05 - Fold the edges of each rectangle slightly over the pears to create a rim.
06 - Brush the pastry borders lightly with beaten egg to promote a golden, glossy finish.
07 - Place the assembled pastries on the prepared baking sheet, allowing space between each piece.
08 - Bake for 20 to 25 minutes, or until the pastry puffs and turns golden and the pears are tender.
09 - While pastries bake, heat apricot jam and water in a small saucepan over low heat until the mixture is liquid. Strain for a smooth finish if desired.
10 - Upon removing pastries from the oven, brush the warm fruit with apricot glaze. Allow to cool slightly before serving warm or at room temperature.
# Expert Tips:
01 -
- The secret lies in the quick assembly—no fussy dough to make, but all the elegance.
- Pears bring a gentle sweetness and keep the pastry beautifully moist without turning it soggy.
02 -
- Don’t overfill each pastry—pear juices can bubble out and stick to the pan.
- If you skip dusting the counter with flour, the pastry will stubbornly cling and tear.
03 -
- Freeze leftover pastries and reheat in a hot oven to recrisp—never a microwave.
- I always egg wash both the pastry rim and corners for maximum shine and structure.