Gastronomixs

Pear pastry with nuts and fivespice

Traditionally made with apple, cinnamon, and raisins, here we use pear, delicious crunchy nuts, and five-spice powder instead of cinnamon.

Pear pastry with nuts and fivespice

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Ingredients

1

sheet

puff pastry

1

kg

Conference pears

100

g

sugar

1

tbsp

five-spice powder

200

g

mixed nuts

 

 

zest of an orange and a lemon

 

 

egg yolk, pasteurised

 

 

raisins

Preparation method

  • Toast the mixed nuts in a dry pan or hot oven.
  • Peel the pears and remove the stalks and core.
  • Chop into large pieces.
  • Mix in a bowl together with the sugar, five-spice powder, toasted nuts, and, if you wish, raisins.
  • Season to taste with orange and lemon zest and, if you like, some of the juice.
  • Defrost a sheet of puff pastry.
  • Cut to size and then cut out shapes from the leftover pastry to decorate the pear pastry.
  • Spoon a generous amount of the pear filling onto the centre of the pastry sheet and fold into a rectangle. Press the overlapping parts.
  • Place seam-side down onto a baking tray with silicon or baking paper and decorate the pastry if you like with the cut out shapes.
  • Brush evenly with egg yolk.
  • Bake in an oven at 180°C for approximately 25 minutes.

Serving suggestions

  • As a cake, served with tea or coffee.
  • As part of a dessert buffet.
  • As a basic ingredient in a dessert, e.g. with vanilla ice cream.

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