This golden delicious pears in puff pastry recipe is a simple but elegant dessert that is delightfully flaky and naturally sweet ! Pears are an often overlooked fruit that need to find their way to our dinner tables.
The most time consuming part of this recipe is making homemade puff pastry so some people may choose to buy prepared store bought puff pastry dough. There is a recipe for homemade puff pastry is below that turns out a light, buttery and fluffy bit of goodness for homesteaders that have embraced back to the basic cooking and baking.
Instructions of how to prepare golden delicious pears in puff pastry:
Clean, slice in half and remove seeds of a ripe juicy delicious pear.
With a small sharp knife, make alternating strip vertical grooves cut into the pear half into the fruit skin.
Place pear halves on top of the rolled out puff pastry dough, trace half inch border allowance around the outside of the pears. Be creative, trace (cut) with a knife generous leaves above the pears.
Brush puff pastry with a beaten egg wash so when it bakes it will turn golden brown. Sprinkle lightly with table cane sugar.
Homemade Puff Pastry Recipe
3-3/4 cups bread flour
1-3/4 teaspoons salt
1-1/2 cups water, or as needed
1-1/2 cups unsalted butter, at room temperature
Preparation time is one hour and forty minutes
1. Mix the flour and salt together in a large bowl. Gradually stir in water until the dough holds together enough to cling to the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
2. Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or hammer. Refrigerate until firm (about 20 minutes).
3. Lightly sprinkle flour onto a clean dry kitchen counter top, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ”turn”. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ”turns”. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry. 18 servings
As the pear puff pastry is cooling after being removed from the oven, ever so lightly drizzle honey sparingly across the dessert.
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