Pear Puff Pastry (Print)

Tender pears nestled in flaky puff pastry, finished with apricot glaze and a golden bake.

# What You’ll Need:

→ Pear Filling

01 - 3 ripe pears, peeled, cored, and sliced
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon ground cinnamon

→ Pastry

05 - 1 sheet (about 9 oz) frozen puff pastry, thawed

→ Additional

06 - 1 large egg, beaten (for egg wash)
07 - 2 tablespoons apricot jam (for glaze)
08 - 1 tablespoon water (for glaze)
09 - All-purpose flour, for dusting

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, gently toss the peeled, cored, and sliced pears with granulated sugar, lemon juice, and ground cinnamon until evenly coated. Set aside to macerate briefly.
03 - On a lightly floured work surface, roll out the thawed puff pastry sheet to smooth out any seams. Using a knife or pastry cutter, divide the sheet into 6 even rectangles.
04 - Arrange several pear slices in the center of each pastry rectangle, leaving about a 1/2-inch border around the edges. Fold the edges of the pastry slightly inward over the pears to create a raised rim.
05 - Brush the exposed pastry edges generously with beaten egg to ensure a glossy, golden finish after baking.
06 - Transfer the assembled pastries to the prepared baking sheet. Bake for 20 to 25 minutes, until the pastry has puffed and turned golden brown and the pears are fork-tender.
07 - While the pastries bake, combine apricot jam and water in a small saucepan over low heat. Stir until the mixture becomes smooth and liquid. Strain through a fine-mesh sieve if a smoother glaze is desired.
08 - Remove the pastries from the oven. While still warm, brush the pear tops generously with the apricot glaze. Allow to cool slightly before serving. Best enjoyed warm or at room temperature.

# Expert Tips:

01 -
  • It looks like it came from a French bakery but requires zero pastry skills to pull off.
  • The contrast between buttery flaky crust and warm spiced pears is genuinely unforgettable.
  • Frozen puff pastry does all the heavy lifting so you get maximum elegance with minimal effort.
02 -
  • Do not skip the egg wash because without it the pastry edges will look pale and sad instead of gloriously golden.
  • Overripe pears will turn to sauce inside the pastry so aim for just ripe and slightly firm.
  • Thawed puff pastry that gets too warm will become impossible to work with, so keep it cool and work quickly.
03 -
  • Always check your puff pastry packaging for dairy if you are cooking for vegetarians because some brands contain butter and others use vegetable oil.
  • The apricot glaze must be applied while the pastries are still warm or it will not adhere properly and you lose that beautiful shine.

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