Quick pear pastries: a delicious treat ready in less than 20 minutes!

If you’ve been having bad luck with pastry, you’re not alone. Home cooks everywhere often struggle with getting pastry right. And there’s a good reason for that. Either the pastry ends up tough and hard, or it’s too crumbly. Luckily, there’s store-bought pastry! With this amazing freezer staple, we can all make delicious pastries without the stress. To make it, you will need a roll of pastry, fresh pastry, butter, cinnamon, and brown sugar. The pastry is cut, filled with stewed pear, and baked until golden and crispy. With a simple dusting of powdered sugar, it’s ready to be served and enjoyed.

Tips

Don’t feel like powdered sugar? You can top the quick pastries in other ways:

• Drizzle with a cream cheese glaze: mix 4 ounces of cream cheese, room temperature, 1/2 cup confectioners' sugar (or powdered sugar), sifted 1 teaspoon pure vanilla extract, and 3 to 4 tablespoons milk
• Toss with cinnamon sugar made from 1/4 cup granulated sugar and 1 tablespoon cinnamon.
• Drizzle with chocolate sauce or caramel sauce (like dulce de leche).

The pastry should be completely thawed so it’s pliable enough to roll out but still cold. The best is to leave it to thaw overnight in the fridge instead of leaving it on the kitchen counter at room temperature.

If the pastry is too warm, it won’t puff enough. To make sure you get a nice puff, place the formed flowers in the fridge for half an hour.

The oven should be hot (about 180°–200°C/375°-400°F), but not so hot that the pastry burns. If you see they brown too quickly, you can place a sheet of foil loosely on top.

How To Store Quick Pastries

Store leftovers in the fridge for up to 3 days. Keep them in an airtight container.

What To Serve With Quick Pastries

Serve the Quick Pastries with whipped cream, mascarpone, or vanilla ice cream.

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Instructions

Peel the pears and chop them into small pieces.

Melt the butter in a pan over medium heat.

Add the pieces of pear, brown sugar, and cinnamon, and stir to combine.

Cook until the pears become tender and the sugar caramelizes.

Divide a puff pastry into four medium rectangles. Use a pizza or pastry cutter to make cuts in the pastry.

Brush the uncut side with milk and fold leaving the cuts to face down.

Place a spoonful of the cooked pear in the center of each folded pastry.

Fold the top corners towards the center, forming a triangle.

Place on a baking tray and brush each triangle with egg.  

Bake at 180ºC (350ºF) for 30 minutes. Dust with powdered sugar before serving.

Enjoy!