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Pear Puffs Recipe

Pear Puffs Recipe


  • 1 egg
  • 1 sheet frouncesen puff pastry, thawed
  • 5 Tablespoons semisoft cheese with garlic and fine herbs
  • 1 Teaspoon semisoft cheese with garlic and fine herbs
  • 2/3 Cups canned diced pears, drained and thinly sliced


Preheat oven to 400 degrees.

Line 2 baking sheets with parchment paper and set aside. For egg wash, in a small bowl, lightly whisk together egg and 1 teaspoon water. Set aside.

Unroll puff pastry sheet on a lightly floured surface. Using a rolling pin, roll puff pastry into a 14-by-10-inch rectangle. cut into sixteen 3-by-2-inch rectangles.

Spread 1 teaspoon of the semisoft cheese in a middle of a pastry rectangle. Top with 2 teaspoons of the pears. Using a pastry brush, brush egg wash around the perimeter of the puff pastry rectangle. Bring corners of the pastry to the center and pinch seams together. Repeat to make 16 puffs. Arrange puffs, seam sides up, on prepared baking sheets. Refrigerate for 15 minutes. Remove from refrigerator and brush tops with remaining egg wash.

Bake for 20 to 25 minutes or until puffed and golden brown. Remove from oven and cool for 5 minutes. Serve warm.

Nutritional Facts


Calories Per Serving112

Folate equivalent (total)22µg5%

Pear Puff Pastry Dessert Recipe

Pear Puff Pastry Dessert is a delicious recipe for Fall and holidays. Make with fresh pears and puff pastry serve with vanilla ice cream!

Earlier this week, I made a Pear Puff Pastry Dessert Recipe for last-minute company, with these delicious pears! In fact, we love to set it in the middle of the table with a bunch of forks, and everyone digs in!

Also, here’s one of my favorite fall green salads: Pear Romaine Lettuce Salad with Blue Cheese. And how about a Fall Epic Charcuterie Board for dinner? (wink-wink)

Pear Turnover Recipe

A perfect flaky pastry is an ideal accompaniment to my morning coffee. There truly is nothing I enjoy more than sitting on my front porch on a crisp morning watching the birds while I sip coffee and eat one of these pear turnovers.

For years, I thought to make turnovers was beyond my abilities. I was so wrong! When I discovered how easy these are to make, I never looked back. They are on my regular meal plan and are enjoyed by everyone in my family every time I make them.

When you are tired of donuts or making a breakfast bread like this simple banana bread, then you should check out this recipe and how easy it is to add to your menu.

Recipe Summary

  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 2 cups heavy cream
  • 1 cup milk
  • ½ cup butter
  • 1 cup water
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Pear Galette

  • Quick Glance
  • Quick Glance
  • 35 M
  • 2 H, 30 M
  • Serves 6

Ingredients US Metric

  • For the crust
  • 1/2 cup plus 2 tablespoons graham flour or whole wheat flour
  • 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon granulated sugar
  • 1/2 cup (4 oz) cold unsalted butter, cut into small pieces
  • 2 to 4 tablespoons ice water
  • For the pear filling
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 vanilla bean, split and seeds scraped, or 1 tablespoon vanilla extract or paste
  • 2 pounds green or red Bartlett or Bosc pears, halved lengthwise, cored, and sliced into 1/2-inch (12-mm) wedges
  • 1 tablespoon (1/2 oz) unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 teaspoon water
  • Raw sugar, such as turbinado, for sprinkling


In a food processor, pulse the flours, salt, and sugar until combined. Add the butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining.

Sprinkle 2 tablespoons of the ice water over the mixture. Pulse until the dough is crumbly but holds together when squeezed, adding up to 2 tablespoons more water, if necessary, dribbling it a little at a time.

Turn the dough out on a large piece of plastic wrap. Fold the plastic wrap over the dough and press to shape into a disk 1 inch (25 mm) thick. Refrigerate until firm, at least 1 hour or up to 3 days.

In a large bowl, stir together the sugar, flour, and vanilla seeds. Add the pears and toss to coat.

On a lightly floured piece of parchment paper, roll out dough to a 13-inch (33-cm) round that’s about 1/8-inch (3-mm) thick. Transfer the parchment and dough to a rimmed baking sheet and refrigerate until ready to use or up to overnight.

Arrange the pears in the center of the dough, leaving a 3-inch (8-cm) border. Gently pick up and fold the border over the pears, allowing it to fall into folds or pleats that overlap slightly. Gently press the folds or pleats onto the pears. Dot the butter over the filling and refrigerate for 30 minutes.

Preheat the oven to 400°F (200°C). Adjust the oven rack to the lower third of the oven.

Brush the edges of the dough with egg wash and sprinkle with raw sugar. Bake the galette, rotating the sheet halfway through, until the crust is golden and the pear filling is bubbling, 30 to 50 minutes.

Transfer the baking sheet to a wire rack and let the galette cool slightly. Serve it warm or at room temperature.

Pear Galette with Puff Pastry

Swap in store-bought or homemade puff pastry for a quick and easy galette. Simply roll out the puff pastry, pile the filling in the center, and fold the pastry edges around the filling. Bake at 400°F (200°C) until the pastry is puffed and golden, and the filling is bubbling, about 1 hour.

Recipe Testers' Reviews

Lisa Ward

I tend to think of galettes as non-recipes. You throw some fruit in a crust, fold it over, and done, but this one was just different enough to make me so happy with the results. The graham crust with the pears are a perfect complement and the crunchy sugar is an excellent contrast to the soft pear filling. This one's a keeper!

I used green Bartlett pears as suggested in the recipe intro because they were the most ripe and ready to go at the moment. Five pears were almost exactly 2 pounds for this type of pear.

I used vanilla extract instead of a bean, but I could see how the bean would be amazing here and add that lovely speckled effect to the fruit.

I baked the galette for 45 minutes before some of the pears were getting a bit too brown on the edges.

Lou Ann Traster

The galette, a rustic, underfilled, free-form pie, is never described as blue-ribbon winning, all-time favorite, or the specialty of the house in any American restaurant I've visited. A bit of an underdog, it isn't chocolate, isn't cheesecake, not gooey, brûléed, or melting. It isn't deep-dish, far from mile-high, not a home-cooked favorite like crisp or cobbler. If you're me, this sets the stage for an extra-special homemade dessert, one with no expectations ("it's like a pie?"), that nobody knows how to pronounce, and that no one can resist: an underdog victory!

And what a victory it is: Wholesome whole-grain pastry envelopes softly set, ruddy-skinned pears, speckled and scented with vanilla, casually perched on the very parchment you rolled it on, ready to slice into wedges so clean you could almost lift them to your mouth in hand, but for a crust so flaky, you'll be pressing your fingers to the plate for the final crumbs.

The recipe here won't lead you astray, and don't worry if you don't have a perfect 2 pounds of fruit (I was a little under). If you can't find graham flour (coarsely ground whole wheat), plain whole wheat can be used. For texture, I removed 1 tablespoon whole whote flour and replaced it with 1 tablespoon wheat germ.

We let it sit till barely warm and it cut PERFECTLY without runniness. The crust underneath was intact, no sog. SCORE.

Oh, one other tip: for a real slam-dunk, roll your pastry on top of the parchment, underneath the plastic wrap you used to refrigerate it in. Your rolling pin won't even need a rinse afterwards and you can forget messing around with more flour! Go ahead, do a victory lap!

We served it alongside a dab of vanilla ice cream. Can't wait to eat a slice tomorrow with coffee. (It's barely sweet so totally doable for breakfast—I'll do another victory lap afterwards!)

Irene Seales

My pear galette was made with yellow Bartlett pears, which are the variety most likely found locally (my own orchard had a bumper crop last year but less so this year). I used organic whole wheat and all-purpose flours (both from Central Milling), handling the dough as gently as possible, briefly pulsing, then gathering into a disk.

The pears were nicely ripe and therefore delicate, so I didn’t arrange them in a pretty spiral, more of a jumble piled into the middle, so handle as gently as possible. They also gave up some juices, which did seep out and caramelize a bit—that is exactly why we love galettes, for their rustic honesty.

Noticing how well the galette was cooking at 30 minutes when I rotated the pan. I checked after 15 more minutes and removed it from the oven, bubbling and golden brown. Cooling for 30-40 minutes before serving (still slightly warm), the scent of vanilla and pear was completely wonderful. The fruit was the star, held together with a light crust that had flakes and layers.

The next morning, we had the "is it still lovely for breakfast?" test, since for two of us it will take a little longer to consume. Although crisper last night, it was still delicious this morning and the pastry is still worth eating! It was STILL lovely on the 3rd day. The final two slices will be accompanied with some chilled poire eau de vie to be extra special!

Tip: Try to not get the dough too thin at the edges of the circle, which makes it harder to fold up and not crack or leak. Lifting the parchment paper can help you to ease the dough over and fold or pleat. Do not stress about this. The egg wash will help seal somewhat, and a little seepage of caramelized juices will be OK, especially as you leave the galette on parchment to bake.

Easy to make ahead, earlier in the day. Although other pears will work well, Bartletts are special (although fragile if very ripe). Less ripe fruit would be less juicy (though easier to arrange) but might not have the delicate flavours or perfume scent of the Bartlett. Mine were fully ripe, yet the level of sweetness was perfectly balanced and I am pretty picky about overly sweet things.

Heidi A.

This pear galette is amazing! It has simple ingredients, simple preparation, a very straightforward process, and it doesn't take long to make and it tastes surprisingly good.

I couldn't find the whole wheat flour to make the crust, so I ended up using puff pastry.

Olivia Bleitz

I loved this! Easy to put together, a wonderful final result, and a fun way to deviate from the old fall classic of apple pie. I will absolutely be making this again this fall. I personally love a galette. All the flavor of a pie, without having the same level of crust drama and anxiety!

I ended up needing to roll the dough out between two pieces of parchment to keep it from sticking to my rolling pin. I should have made sure to loosen the dough from the bottom piece of parchment before adding the filling as there was some pulling and tearing as I turned up the galette. Luckily, they are already pretty "rustic" in appearance, so I was the only one that noticed or was bothered.

The end result was so good. No soggy crust despite the fruit being somewhat juicy, the graham flour gave a real nice nutty flavor, and a very short crust that was great with the pears. The addition of the egg wash and sugar in the raw was such a nice touch and my family loved it!

Linda Pacchiano

This recipe yields a perfect French galette that’s very easy to make yet so company-worthy! I used King Arthur Flour white whole wheat flour in place of graham flour which resulted in a very good crust that was flaky and buttery with just a touch of sweetness. If making and assembling a pie crust is a challenge for you, a galette will be much easier since you’re simply arranging the crust around the filling and there’s no special placement into a pie dish, crimping, or ensuring you have adequate filling.

For ease of handling, be sure that your dough is well-chilled when you roll it out. To prep the pears, a melon baller makes it easy to remove the core.

I made the dough with King Arthur white whole wheat flour. I refrigerated the dough overnight. I used Bosc pears and vanilla bean paste in the filling. I checked the galette after 30 minutes, rotated it, and baked it for only an additional 7 minutes, which resulted in a thoroughly baked crust with a nice golden color.

Anna Scott

This recipe was an utter delight! Just from reading the recipe, I expected great things—ripe, baked fruit encased in a homemade flaky crust. Sign me up. But the results were even better than I expected!

I was drawn to it because 1. I adore fruit desserts and 2. anytime I can swap in whole wheat flour for AP flour, I try and do so. I used large red-skinned Bartlett pears (3 total pears) and instead of graham flour, King Arthur organic whole wheat flour.

The great thing about using pears as the fruit here is that pears ripen very quickly after you buy them so since you’re baking them, it doesn't matter if they start off a bit ripe and soft in areas, they are going to become very tender in the hot oven anyway.

The crust, when baked, was super flaky, buttery, and the whole wheat flour really gave the entire dessert a nutty flavor which was outstanding. (Speaking of the crust, I positioned the rack in the lower third of the oven since you’re baking at a high temp of 400 degrees if you were to bake the tart on the bottom rack I would think it would brown too quickly especially on the bottom of the galette.)

I served the galette warm, sliced into wedges, and it fed 5 people. Like I said, check the galette after about 45 minutes mine was just brown enough and the fruit bubbling after 50 minutes. I let it rest for 10 minutes before serving. The oohs and ahhs from our dinner guests while eating this lovely fruit galette (including from me!) were high praise for the recipe!

I considered at first serving it with a cinnamon-scented whipped cream, but glad I decided to serve it au naturale. it didn't need any accompaniment at all.

J. Sousa

Delicious rustic pie! With caramelized sauce on the borders and sweet and soft pears, it's amazing warm and cold! Surely a recipe to make again and again! I can't stop imagining this pie with soft fruits like peaches, apricots. even seedless cherries! A keeper and a hit.

Elie Nassar

We loved this rustic tart. It’s full of fruit and vanilla flavors, not too sweet, and the crust has a perfect texture that’s crispy, flaky, and crumbly. I think the balance of using half all purpose and half graham or whole wheat flour resulted in an awesome crust that I will be using to make more pies in the future.

I used 3 Tbsp of water to get the right dough texture. The baking time is accurate, about an hour and it was perfectly done. I refrigerated the dough one hour and I had to gently pound it with the rolling pin to get it to roll properly. So 30 minutes might be enough. This easily serves 6 people (or 4 really hungry dessert eaters!).


If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Salted caramel pear puffs

Put 300g of the sugar and the vanilla pod in a narrow, deep saucepan with 1 litre of water. Use a vegetable peeler to pare the zest from the lemon, then drop that in the pan too. Heat gently until the sugar has melted, then bring to a simmer. Meanwhile, juice the lemon and peel the skin from the pears, rubbing with lemon juice as you go, to stop the flesh browning. Carry on peeling until the pears are reduced to a size that only takes up about half of one of the holes of a muffin tin. Put the pears in the pan with the poaching liquid, cover and turn down the heat. Gently poach for about 30 mins until they are really soft - test with a skewer at the widest part. Keep the fruit submerged in the poaching liquid in the fridge until ready to finish the pudding.

Meanwhile, make a salted caramel sauce by melting the remaining 200g sugar and the butter together in a saucepan. Once the sugar has dissolved, add the cream, bring to the boil and bubble for 2 mins while stirring. Remove from the heat and stir in the salt. Make the batter by whizzing the milk, egg and flour in a food processor or blender until smooth (or whisk by hand). Transfer the batter to a jug. Both can be made up to 24 hrs ahead, just chill until you're ready.

To finish, heat oven to 200C/180C fan/gas 6. Divide about ½ tsp sunflower oil between 6 holes of a deep, metal muffin tin. Put in the oven to heat for 10 mins. Trim the base of each pear so they'll sit flat, then dip in some of the caramel sauce and transfer to a plate for a minute for the excess to run off (you can tip this back in with the rest of the sauce).

Working quickly, sit a pear in each hole of the tin, and pour the batter in and around. Put back in the oven and bake for 16-20 mins until the puffs are risen and golden. Warm the caramel sauce while the puffs are baking, then serve together immediately, with extra cream or crème fraîche.

Caramelised Pear Pizza/Tarts With Mascarpone

In a heavy, large pan, melt the butter and the sugar, together being careful they don't burn.

Step 2

When the mixture is well coloured, remove from the heat and add the pear slices in a single layer and then add the water to stop further caramelisation or even burning and cook the pears for about 5 minutes, turning once until they are soft and the sauce is syrupy.

Step 3

Cut two 12cm round from each sheet of pastry and place the discs on a greased baking tray and lay the pear slices in an attractive patter on the pastry round, leaving a small pastry edge.

Step 4

Brush liberally with the syrup and bake in a preheated 200C oven for about 10 minutes or until the pastry is well browned and cooked.

Step 5

Place the pizzas/tarts on the serving plates, pour on the rest of the syrup and top with a dollop of the mascarpone.

Pear Puffs Recipe - Recipes

Stir the pears and raspberry preserves in a medium bowl.

Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 circles, using a 3-inch cookie or biscuit cutter. Spoon 1 rounded teaspoon pear mixture onto the center of each circle. Brush the edges the of pastries with water and fold in half to form a half-moon. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart.

Bake for㺌 minutes or until the pastries are golden brown. Sprinkle with confectioners' sugar, if desired.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

Cream Cheese-Filled Pear Tart

I&rsquom so excited to share this Cream Cheese-Filled Pear Tart with you! It&rsquos one of my favorite kinds of desserts. We&rsquore talking quick and easy but looks impressive and pretty. This is a recipe to hang onto for those times when you need a simple dessert that&rsquos sure to be a hit.

The tart starts easily enough with puff pastry. Add to that a layer of sweetened cream cheese, some spiced pears, a few nuts, and it&rsquos ready for a quick stint in the oven. That&rsquos all there is to it! It&rsquos such a great option for a simple yet fantastic dessert.

For this tart, I roll out the puff pastry just a bit to make it slightly larger and thinner. I aim for about 1/8-inch thick. Then use a knife to score the edges to give yourself a visual for the filling and to encourage the sides to puff and form a raised crust around the filling. Take care not to cut all the way through the pastry.

All the pears need is a bit of brown sugar, cinnamon, and nutmeg. If you want to add more spice, go for it. Use your favorite blend of spices to punch up the flavor a bit.

The sweetened cream cheese mixture underneath all of those pears adds such amazing flavor. That layer is kept thin so that it won&rsquot make a mess when baking and also to keep the flavor balance so that it doesn&rsquot overpower the pears. It&rsquos not too sweet, either, so that you can enjoy the sweetness of the pears along with a little tartness from the cream cheese.

The hazelnuts are certainly optional, but I love the crunch they add. It&rsquos a nice texture contrast with the soft pears and pastry. You can, of course, substitute another nut if you prefer. Almonds, pecans, and many others would be a great choice.

This lovely tart can be served warm or at room temperature. I especially love it warm with a bit of sweetened whipped cream. Of course, ice cream would be fantastic, too. However you serve it, I hope you&rsquoll love it as much as I do!

Brown-Sugar Pear Puff Pastries

You know those gorgeous, flaky pastries behind the glass counter at your favorite bakery? The ones you could never, ever bake in your own kitchen? (Or could you?) Introducing brown sugar pear puff pastries, a classic combination that&rsquos surprisingly easy to pull off at home.

&ldquoIt&rsquos a delightful breakfast pastry, but it can also be transformed into a full plated dessert with the addition of a scoop of ice cream and a drizzle of caramel sauce,&rdquo says recipe developer Erin McDowell.

We can attest that they also pair really well with your afternoon cup of joe.

4 sheets puff pastry (about 960g), thawed if frozen

5 medium (875g) pears, peeled, halved and cored

4 tablespoons (57g) unsalted butter, melted

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. On a lightly floured surface, roll out the puff pastry sheets to flatten slightly. Using a paring knife and one of the pear halves as a guide, cut the pastry into 10 pear shapes slightly larger than the pear half itself. Place the puff pastry pieces on the prepared baking sheets.

3. In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash all over the pastry pieces, then poke all over with a fork.

4. Center a pear half, cut side down, on each prepared piece of pastry. In a small bowl, mix together the melted butter, brown sugar, cinnamon and salt. Place about 2 teaspoons of this mixture on top of each pear half and use your hands to pack it around the pear so it is almost entirely covered.

5. Bake until the pastries are golden brown and the pears are just tender when you pierce them with a fork, 20 to 22 minutes. Rotate the racks halfway through baking and baste the pears with any of the sugar mixture that falls onto the baking sheet. Cool at least 10 minutes before serving.