Crisp parcels with pears, almonds and cinnamon

Crisp parcels with pears, almonds and cinnamon

By
From
Under the Walnut Tree
Makes
8
Photographer
Fanny Bergenström

Very easy to make and always appreciated. You can substitute the pears with apples.

Ingredients

Quantity Ingredient
2-3 juicy pears
2 tablespoons butter
2 tablespoons caster sugar
1/2 teaspoon pure vanilla extract
50g almonds or walnuts, roughly chopped
1/2 teaspoon ground cinnamon
375g puff pastry
1 egg, lightly beaten
icing sugar, sifted, for dusting

Method

  1. Rinse, halve and core the pears using a small sharp knife. Cut them into small pieces.
  2. Melt the butter in a frying pan, add the pear pieces and cook for a few minutes. Sprinkle with the sugar and vanilla, and cook for a few minutes more while gently stirring. Add the chopped nuts and dust with cinnamon. Stir care fully to combine, then remove the pan from the stovetop and set aside to cool.
  3. Preheat the oven to 200°C. Roll out the puff pastry until about 5 mm thick, and cut into 10 cm squares.
  4. Place 2-3 tablespoons of pear mixture in the centre of each square. Brush the edges with a little beaten egg, fold into triangle-shaped parcels and press the edges together with a fork to seal the dough. Place the parcels on a baking tray lined with non-stick baking paper, and brush them with egg. Bake in the middle of the oven for about 20 minutes, or until light golden. Allow the parcels to cool and then dust them with sifted icing sugar.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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