Friday, February 10, 2012

Pastry wrapped pears

These are fiddly although not very hard, but well worth the effort. Simple dessert that is so satisfying & can have varying taste depending on how you decide to top them!

Topping Ideas: maple syrup, chocolate sauce, cashew cream, fig jam or other fruit spread.

For each pear you want to wrap you'll need a quarter of a puff pastry sheet.
Cut the quarter into 3 pieces lengthwise.
Each strip should be about 1.5cm wide.
Starting at the base of the pear wrap the pastry up and around the pear pressing the pieces together as they meet around the edge of the pear. Towards the top you may need to overlap a bit of pastry to allow it to cover the pear completely.
Sprinkle with cinnamon.
Bake at 200C for 30-40 minutes until pear is soft.
Add desired topping.

This half sheet does 2 pears.
Press the pastry around the base of the pear, gathering to fit where needed.
Wrap around in layers
Join each layer to the other without any gaps

Press layers together gently and smooth edges so the pastry doesn't separate when cooked.
Gather top together and press down again.

Awaiting their trip to the oven!

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