Pear Puff Pastry (Printable Version)

Flaky puff pastry topped with tender pears and apricot glaze — simple, elegant dessert for sharing.

# 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, thawed (about 9 ounces)

→ Additional

06 - 1 large egg, beaten
07 - 2 tablespoons apricot jam
08 - 1 tablespoon water
09 - All-purpose flour, for dusting

# How To Make:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a mixing bowl, gently combine pear slices with granulated sugar, lemon juice, and ground cinnamon. Set aside to allow flavors to marry.
03 - On a lightly floured surface, roll out the puff pastry sheet to smooth any seams if necessary. Cut into 6 even rectangles.
04 - Arrange several pear slices in the center of each pastry rectangle, maintaining a 1/2-inch border on all sides.
05 - Fold the edges of each rectangle slightly over the pears to create a rim.
06 - Brush the pastry borders lightly with beaten egg to promote a golden, glossy finish.
07 - Place the assembled pastries on the prepared baking sheet, allowing space between each piece.
08 - Bake for 20 to 25 minutes, or until the pastry puffs and turns golden and the pears are tender.
09 - While pastries bake, heat apricot jam and water in a small saucepan over low heat until the mixture is liquid. Strain for a smooth finish if desired.
10 - Upon removing pastries from the oven, brush the warm fruit with apricot glaze. Allow to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • The gooey pears and crisp pastry are a shortcut to feeling fancy—even on a weekday afternoon.
  • I’ve never met anyone who didn’t go back for seconds after that first glossy, fragrant bite.
02 -
  • If your puff pastry gets too warm, it won’t rise as dramatically—pop it back in the fridge if things get sticky.
  • Tasting the pears before baking helps you catch if they’re too tart or sweet, so you can adjust the sugar as needed.
03 -
  • Let the pastries cool just a bit before eating, so the filling doesn’t burn your mouth (hardest part, I know).
  • Pressing the pastry edges into the baking sheet slightly helps keep the juices from escaping onto the tray.

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