Cakes and Pastries Recipes - Pear Pithiviers with Dried Fruits Recipe

Ingredients

• 10 oz (280g) puff pastry dough (refer recipe)

• 5 Passe-Crassane pears

• 1 1/2 oz (40g) butter

• 3 1/2 oz (100g) honey or barley syrup

• 3 oz (80g) walnuts

• 2 oz (50g) currants

• 1 egg yolk

• 2 tablespoons confectioners' sugar

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Method:

1. Divide the dough into two equal parts and roll out until 1/8 inch (3 mm) thick. Shape into two equal circles.

2. Prepare the filling: peel and cut the pears into large pieces and fry in the butter; add the honey or the syrup, walnuts, and currants and cook over low heat until the honey is reduced; cool.

3. Brush the dough circles with egg yolk. Cover with the pear garnish. Place the second circle on top and seal the rim. Brush the surface with the remaining egg and prick with a fork. Refrigerate for 1 - 2 h.

4. Bake in a pre­heated oven at 460°F/240°C for about 10 min. Lower the temperature to 350-370°F (180-190°C) and bake another 40 min. Dust the pithiviers with confectioners' sugar 5 min before the end of the cooking time.