Filter
Reset
Sort ByRelevance
Jdorrance
French pearpie
Cream of puff pastry, pear, cinnamon, almond paste, lemon curd and almond shavings.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Stick the slices of puff pastry on a baking sheet lined with parchment paper in a rectangle.
-
Peel the pears, cut into quarters and remove the core. Cut the flesh into thin segments.
-
Split the egg. Knead the egg white and the cinnamon through the almond paste.
-
Divide the food with the convex side of a spoon over the puff pastry. Fold the edges of the dough 1 cm inwards.
-
Place the segments pears in a roof tile in 2 rows on the dough.
-
Brush the filling with the lecat and the edges of the dough with the egg yolk.
-
Fry the pear cake in the middle of the oven for about 25 minutes until golden brown and done.
-
In the meantime, heat a frying pan without oil or butter and toast the almonds on medium heat for 2 minutes.
-
Sprinkle the pear cake as soon as it comes out of the oven.
Blogs that might be interesting
-
35 minPastrieswheat flour, granulated sugar, cocoa powder, baking soda, vanilla sugar, salt, sunflower oil, White wine vinegar, tap water, unroasted pecans,lactose-free chocolate cake
-
135 minPastriessemi-skimmed milk, dried yeast, wheat flour, salt, medium sized egg, currants, raisins, white raisins, sunflower oil, Elstar apple, unsalted butter, kitchen syrup in pot,poffert (thick raisin cake)
-
60 minPastriesjazz apple, mandarin, ground cinnamon, granulated sugar, cream butter puff pastry, medium sized egg,mini apple turnovers
-
100 minPastrieswheat flour, unsalted butter, almond flour, medium sized egg, salt, pink glaze, Raspberry Jam, glitters sugar,glitter hearts
Nutrition
355Calories
Sodium8% DV200mg
Fat28% DV18g
Protein12% DV6g
Carbs14% DV41g
Fiber12% DV3g
Loved it