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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




puff pastry



Conference pears






five-spice powder



mixed nuts



zest of an orange and a lemon



egg yolk, pasteurised




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.

Previous page