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Mini Pear Pies

Vegetarian mini pastry-wrapped poached pears flavored with cinnamon, orange zest, and white wine, baked until golden and served with syrup.

Baking Vegetarian Dessert Pastry Pears

Estimated Nutrition

Calories

701.8

kcal / serving

4210.5 kcal total

Carbs

97.6g

per serving

585.4 g total

Fat

29.8g

per serving

178.6 g total

Protein

5.7g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Granulated Sugar

for sprinkling

300

Caster Sugar

Dairy

100

Butter

frozen in a block

piece

Egg

free-range, beaten

Fruits

piece

Pears

firm, preferably straight and tall

piece

Orange

zest only

GrainsCereals

200

Plain Flour

plus extra for rolling

Liquids

500

Dry White Wine

NutsSeeds

piece

Cinnamon Sticks

OilsFats

100

Lard

frozen in a block

Method

Grate the frozen butter and lard into the flour and mix with a knife.

Add 120ml to 150ml of cold water and mix into a firm dough.

Roll the pastry into a rectangle, fold into thirds, turn 90 degrees, and repeat once.

Chill the covered pastry in the fridge for 20 minutes.

Repeat the rolling, folding, and chilling cycle twice more for a total of four turns.

Poach peeled pears in a syrup of caster sugar, 400ml water, wine, cinnamon, and zest for 15 minutes.

Remove pears to cool on paper and core them using a small spoon.

Boil the poaching liquid for 10 to 15 minutes until reduced by half and thickened.

Roll chilled pastry to a 60x20cm rectangle with a 5mm thickness.

Cut the pastry into 18 to 20 long strips roughly 8mm wide.

Brush pears with syrup and wrap pastry strips around them from bottom to top.

Attach pastry leaves using syrup and place pears on a baking tray.

Brush with beaten egg, sprinkle with granulated sugar, and bake at 180°C for 25 to 30 minutes.

Cool for 15 minutes and serve with a drizzle of reduced syrup.

made with
a toodle. project