Spiced Pear Pastries
Recipe type: High Altitude Baking
 
Ingredients
  • INSTANT PUFF PASTRY:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2¼ sticks (9 oz) cold unsalted butter
  • ½-3/4 cup cold water
  • FILLING:
  • 4-5 ripe but still firm pears, peeled, cored, and cut into ¼" slices
  • SPICED GLAZE:
  • ⅓ cup milk
  • 2 cups powdered sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cloves
Instructions
  1. TO MAKE THE PASTRY: Combine the flour and salt in large mixing bowl.
  2. Cut each stick of butter into small pieces and add the bowl with the flour mixture.
  3. Using a pastry blender, cut the butter into the flour mixture until it is the size of small peas.
  4. Add ½ cup cold water and stir the dough with your hand. Gently push the dough around and fold it on top of itself until evenly moistened. It should form a dough and hold together easily. If it's still on the dry side, add a little more cold water, 1 tablespoon at a time, until the desired dough consistency is achieved.
  5. Turn the dough out onto a lightly floured surface.
  6. Roll the dough ¼" thick, into a long rectangle. Use flour to keep it from sticking to the surface and your rolling pin.
  7. Fold the rectangle in half, starting with the left end and folding it over so it touches the right end of the pastry dough. Fold in half again.
  8. Turn the folded dough 90 degrees and roll it out again, folding exactly the same.
  9. Wrap the dough in plastic wrap and place in the refrigerator. Chill for at least an hour before using.
  10. Once dough is chilled, roll it out on a lightly floured surface to ¼" thickness.
  11. Using a sharp knife, cut out rectangles or squares of desired size. Mine are usually about 3" x 4" or for longer pastries, 3 x 6".
  12. Place each pastry on a parchment-lined baking sheet, about 2" apart.
  13. Place in the refrigerator to chill while you preheat the oven.
  14. Preheat your oven to 350 F.
  15. Fan the pear slices over each pastry. If they're hanging over the edges, trim them a little.
  16. Bake the pastries for 12-15 minutes, until the edges are a deep golden brown.
  17. Meanwhile, make the glaze- whisk together the milk, powdered sugar, and spices until smooth.
  18. Let the pastries cool for 10 minutes, then drizzle with the glaze while still warm. These are best eaten warm!
  19. Makes about 12-15 pastries.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/fruit-desserts/2013/12/06/spiced-pear-pastries/