Pear Puff Pastry (Print Version)

Flaky puff pastry topped with tender pears and apricot glaze for a golden, elegant dessert.

# What You 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 (approximately 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:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, gently toss pear slices with granulated sugar, lemon juice, and cinnamon. Set aside.
03 - On a lightly floured surface, roll out the thawed puff pastry sheet to smooth seams if needed, then cut into 6 even rectangles.
04 - Arrange pear slices in the center of each pastry rectangle, leaving a 1/2-inch border. Fold pastry edges slightly over the pears to create a rim.
05 - Brush the edges of each pastry with beaten egg for a glossy finish.
06 - Place pastries on the prepared baking sheet and bake for 20 to 25 minutes, until puffed and golden with tender pears.
07 - While pastries bake, heat apricot jam and water in a small saucepan until liquefied. Strain if desired for a smoother finish.
08 - Remove pastries from oven. While still warm, brush pears with apricot glaze. Allow to cool slightly before serving; serve warm or at room temperature.

# Expert Advice:

01 -
  • You can pull this together in minutes, and it will look and taste like you spent the entire afternoon fussing over it.
  • The texture contrast of soft pears and crunchy pastry is honestly the secret that converted me into a repeat baker of this dessert.
02 -
  • If the pears are too juicy, the pastry can get soggy underneath, so always drain excess liquid before filling.
  • I learned the hard way that letting the pastry thaw completely (but not too long) is crucial—cold pastry is so much easier to shape without sticking or tearing.
03 -
  • If the pastry feels sticky as you work, pop it back in the fridge for 5–10 minutes and try again—it makes all the difference.
  • Run the rolling pin over the seams just once or twice for sealed layers; overdoing it reduces the puff, which I learned through trial and error.

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