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Pear Puffs https://www.metro.ca/userfiles/image/recipes/feuilletes-a-la-poire-7383.jpg PT20M PT45M PT1H05M
Preheat oven to 400°F (200 °C).Peel pears and cut in half.Remove the seeds leaving the stems intact.Using a teaspoon scrape out the inside of the pear.Save this for later.Brush the pear with lemon juice and place on a parchment paper lined baking sheet, cut side down.Remove the pastry from the package and place on a lightly floured work surface.Using a lightly floured rolling pin, roll the pastry to a 10 x 12” (25 X 30 cm) rectangle.Cut pastry into 6 equal rectangles, slightly larger than the pears.Cover each pear with a piece of pastry.Using a sharp knife, cut away the excess leaving a well-covered piece of fruit.Save the extra to form little leaves.Pierce the pastry all over with a sharp knife or fork.Whisk the egg with 15 mL (1 Tbsp.) of water.Brush the outside of the pastry on the pears with egg wash and use egg wash to adhere little decorative leaves around the stem of the each pear.Bake in preheated oven for 15-20 minutes or until golden brown. Remove from the oven and cool slightly.Preheat broiler to high.Mix all of the filling ingredients together in a small bowl along with reserved pear.Turn pears cut side up and divide filling between each.Broil for 1-2 minutes or until cheese is beginning to bubble.Serve immediately.
6
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1 package Tenderflake frozen puff pastry, defrosted 1 egg 3 medium, firm pear 1 Tbsp. (15 mL) lemon juice
Pear Puffs

Pear Puffs

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6
servings
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    package Tenderflake frozen puff pastry, defrosted
  • 1
    egg
  • 3
    medium, firm pear
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • grated Swiss cheese

  • 1 Tbsp.
    (15 mL)
    freshly grated ginger
  • 1/2 cup
    (125 mL)
    Cambozola or goat cheese, crumbled
  • 1/2 cup
    (125 mL)
    pecans, toasted and chopped
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200 °C).

Peel pears and cut in half.

Remove the seeds leaving the stems intact.

Using a teaspoon scrape out the inside of the pear.

Save this for later.

Brush the pear with lemon juice and place on a parchment paper lined baking sheet, cut side down.

Remove the pastry from the package and place on a lightly floured work surface.

Using a lightly floured rolling pin, roll the pastry to a 10 x 12” (25 X 30 cm) rectangle.

Cut pastry into 6 equal rectangles, slightly larger than the pears.

Cover each pear with a piece of pastry.

Using a sharp knife, cut away the excess leaving a well-covered piece of fruit.

Save the extra to form little leaves.

Pierce the pastry all over with a sharp knife or fork.

Whisk the egg with 15 mL (1 Tbsp.) of water.

Brush the outside of the pastry on the pears with egg wash and use egg wash to adhere little decorative leaves around the stem of the each pear.

Bake in preheated oven for 15-20 minutes or until golden brown. Remove from the oven and cool slightly.

Preheat broiler to high.

Mix all of the filling ingredients together in a small bowl along with reserved pear.

Turn pears cut side up and divide filling between each.

Broil for 1-2 minutes or until cheese is beginning to bubble.

Serve immediately.

Source : Tenderflake

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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