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