Pear Puff Pastry (Print Version)

Tender pears in flaky puff pastry, finished with apricot glaze and a golden, glossy finish.

# What You'll Need:

→ Pear Filling

01 - 3 ripe pears, peeled, cored, and sliced
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon lemon juice
04 - 1/2 teaspoon ground cinnamon

→ Pastry

05 - 1 sheet frozen puff pastry (about 9 ounces), thawed

→ Additional

06 - 1 large egg, beaten
07 - 2 tablespoons apricot jam
08 - 1 tablespoon water
09 - All-purpose flour, for dusting

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss pear slices with granulated sugar, lemon juice, and ground cinnamon. Set aside.
03 - On a lightly floured surface, roll out thawed puff pastry sheet to smooth seams as needed. Slice into 6 even rectangles.
04 - Arrange several pear slices along the center of each pastry rectangle, leaving roughly a 1/2-inch border.
05 - Fold the edges of the pastry slightly over the pears to create a raised rim.
06 - Brush the exposed pastry edges with beaten egg for shine and color.
07 - Place the prepared pastries onto the lined baking sheet.
08 - Bake in preheated oven for 20 to 25 minutes until the pastry turns golden and the pears are tender.
09 - While pastries bake, gently warm apricot jam with water in a small saucepan until liquefied. Optionally strain for smoothness.
10 - Once out of the oven, while still warm, brush the pears with the apricot glaze using a pastry brush.
11 - Allow pastries to cool slightly before serving. Enjoy warm or at room temperature.

# Expert Tips:

01 -
  • Puff pastry gives you golden bakery-worthy dessert flair with no heavy lifting.
  • The jam glaze and cinnamon-kissed pears transform a handful of fruit into something extraordinary without fuss.
02 -
  • If the puff pastry gets too warm, it loses flakiness—chill it if you pause mid-prep.
  • Brushing the glaze on when pastries are hot, not cooled, gives that dramatic shine.
03 -
  • Work fast when handling puff pastry to keep it cool and workable.
  • Pear thickness can make or break the final texture—too thick means underdone fruit, too thin and they’ll vanish.

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