Poached Pears and Nutella Pastries

Poached Pears and Nutella Pastries by Let the Baking Begin!

Puff pastries topped with pears poached in vanilla, rum and lemon zest syrup, then stuffed with Nutella and baked to golden perfection. As fancy as this might look or sound the Poached Pear and Nutella Pastries are really aren’t that hard to make and the flavor is absolutely amazing. They look like something that would come from a fancy pastry shop

Poached Pears and Nutella Pastries by Let the Baking Begin!

I poach my pears and leave them in the poaching liquid overnight, or better yet for a couple of days – this allows the pears to absorb all the flavors of the Amaretto, vanilla and sugar.

Poached Pears and Nutella Pastries by Let the Baking Begin!

Please do not be tempted to use canned pears as the poached pears are the shining star of this dessert and the Poached Pear & Nutella Pastries just wouldn’t be what they intended to be with the canned stuff.

Poached Pears and Nutella Pastries

Yield: 8 pastries

Ingredients:

  • 2 sheets puff pastry (1 lb) + 1/3 sheet
  • 4 Amaretto poached pears
  • 6 Tbsp Nutella
  • 4 Tbsp Apricot Preserves

Make the Poached Pears
1. Prepare your Poached Pears following the recipe for Poached Pears here.

2. Cut the poached pears in half and remove the seeds from the center with a mellon baller or teaspoon. Now fill the hollowed cavities with Nutella.

Poached Pears and Nutella Pastries by Let the Baking Begin!Assemble the Poached Pear and Nutella Pastries
1. Place two thawed and unfolded sheets of puff pastry together and gently go over with a rolling pin to adhere the layers together. Poke the sheet with a fork every 1 inch.

Poached Pears and Nutella Pastries by Let the Baking Begin!

2. Invert the filled pears onto the puff pastry sheet filled side down, spacing the pears about ½ an inch apart. Using a pizza cutter or a knife go around the pears leaving about ¼ of an inch of puff pastry around each pear. Remove the scraps.

Poached Pears and Nutella Pastries by Let the Baking Begin!

3. If you want to add leaves to the pastries, use a leaf cookie cutter to cut out the leaf shapes, then using a knife go and make the leaf veins on each cutout leaf. Attach the leaves to the narrow end of the pasties and press firmly to adhere.

Poached Pears and Nutella Pastries by Let the Baking Begin!

4. With a spatula transfer the puff pastries with pears onto a parchment lined baking sheet, spacing them at least ½ an inch apart. Bake in a preheated to 400F degrees oven for about 15 minutes or until the edges of the pastries are golden in color. Then, cover loosely with foil and continue baking until the bottoms are thoroughly baked, about 5 minutes.

Poached Pears and Nutella Pastries by Let the Baking Begin!

5. Heat about 3-4 tablespoons of apricot preserves or jam and put through a fine mesh sieve. Now use a pastry brush and cover the tops of the pastries with the preserves.
6. Fill a ziplock bag with a tablespoon of Nutella, remove all air and close. Microwave for 10 seconds. Snip off the end and cover the pears with a drizzle of Nutella in a zig-zag motion. For best results consume within 1 hour. Pastries can be served warm or cold, depending on a preference.
Note: If not planning to eat right away, leave the pastries unglazed and without Nutella drizzle until ready to serve, then bake in a 400F oven for 5 minutes and continue with the glaze and Nutella drizzle as described in the steps above.

Poached Pears and Nutella Pastries

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: 8 pastries

Ingredients

  • 2 sheets puff pastry (1 lb) + ⅓ sheet
  • 4 Amaretto poached pears
  • 6 Tbsp Nutella
  • 4 Tbsp Apricot Preserves

Instructions

Make the Poached Pears

  1. Prepare your Poached Pears following the recipe for Poached Pears here.
  2. Cut the poached pears in half and remove the seeds from the center with a mellon baller or teaspoon. Now fill the hollowed cavities with Nutella.

Assemble the Poached Pear and Nutella Pastries

  1. Place two thawed and unfolded sheets of puff pastry together and gently go over with a rolling pin to adhere the layers together. Poke the sheet with a fork every 1 inch.
  2. Invert the filled pears onto the puff pastry sheet filled side down, spacing the pears about ½ an inch apart. Using a pizza cutter or a knife go around the pears leaving about ¼ of an inch of puff pastry around each pear. Remove the scraps.
  3. If you want to add leaves to the pastries, use a leaf cookie cutter to cut out the leaf shapes, then using a knife go and make the leaf veins. Attach the leaves to the small end of the pasties and press firmly to adhere.

Bake and Glaze

  1. With a spatula transfer the puff pastries with pears onto a parchment lined baking sheet, spacing them at least ½ an inch apart. Bake in a preheated to 400F degrees oven for about 15 minutes or until the edges of the pastries are golden in color. Then, cover loosely with foil and continue baking until the bottoms are thoroughly baked, about 5 minutes.
  2. Heat about 3-4 tablespoons of apricot preserves or jam and put through a fine mesh sieve. Now use a pastry brush and cover the tops of the pastries with the preserves.
  3. Fill a ziplock bag with a tablespoon of Nutella, remove all air and close. Microwave for 10 seconds. Snip off the end and cover the pears with a drizzle of Nutella in a zig-zag motion. For best results consume within 1 hour. Pastries can be served warm or cold, depending on a preference.

Notes

If not planning to eat right away, leave the pastries unglazed and without Nutella drizzle until ready to serve, then bake in a 400F oven for 5 minutes and continue with the glaze and nutella drizzle as described in the steps above.

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Poached Pears and Nutella Pastries by Let the Baking Begin!

 

img class=”aligncenter size-full wp-image-5653″ src=”http://letthebakingbeginblog.com/wp-content/uploads/2015/10/Poached-Pears-and-Nutella-Pastries.jpg” alt=”Pears poached in Amaretto, Vanilla & sugar syrup, then stuffed with Nutella and baked atop Puff Pastry. by Let the Baking Begin” width=”1076″ height=”4000″ />

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