Who doesn’t love these little apple and pear puff pastries? They’re super easy to make, and while this version uses apples and pears, you can swap in different fruits depending on what’s in season, just be careful to choose firm fruit, as bananas, oranges, or berries are way too liquid. These might look complicated, but trust me, they’re simple to make, absolutely adorable, and downright delicious. Plus, you can whip up a huge batch easily, making them perfect for gatherings or when you need to impress without breaking a sweat.
This recipe is also a fantastic way to rescue those apples or pears sitting in your fruit bowl that have lost their crunch and aren’t quite appealing to bite into anymore, that’s why I made these in the first place, hehehehe. Once they’re tucked inside buttery puff pastry with a little caramelized sweetness, they will be tender and delicious, let’s check the recipe!
Crispy Apple and Pear Filled Puff Pastries
Nothing like a easy caramelized puff pastry turnovers filled with a creamy apple filling, delicious and perfect to make any tummy happy ;D
Ingredients
- Puff Pastry – 1 Roll (+/- 200gr)
- Apples – 3
- Pears – 1
- Cornstarch – 1 Teaspoon
- Sugar – 2 Tablespoons
- Vinegar – 1 Teaspoon (Or Lemon Juice)
- Water – 100ml
- Egg – 1
- Salt – A Pinch
Directions
- Peel the fruit and cut it into small cubes, pour in the vinegar, place in a frying pan over medium/low heat, and cook the fruit for about 5 minutes.
- Then add the sugar and let it caramelize for another 10 minutes, lowering the heat.
- Mix the water with the cornstarch and pour it into the frying pan, mixing well to avoid lumps. Add a pinch of salt and cook for another 10 minutes until the fruit is cooked, and the mixture is thick and creamy. Remove from the heat and let it all cool down completely.
- Preheat the oven to 200ºC (400°F or as recommended on the puff pastry packaging) and line a baking tray with non-stick paper.
- Remove the dough and cut it into squares, then add a spoonful of fruit syrup, fold the dough and seal it with a fork and place it on the baking tray.
- Repeat until you have no more dough left. There is usually a little fruit left over. Whisk the egg and brush it over all the pastries.
- Bake for about 20 to 25 minutes. As the filling is already cooked, you just need to keep an eye on the pastry. When it is golden brown, it is ready!
- Remove from the oven, leave to cool a little, and that’s it! Bon appétit!
Press firmly with your fork around the edges to make sure the filling doesn’t leak out during baking. Not this case, but if the filling can puff up, then make some holes to let the steam out and prevent the turnovers from opening up.
Don’t skip letting the fruit mixture cool before filling your pastries, hot filling will melt the butter in the puff pastry before it even hits the oven.
That extra fruit compote that doesn’t fit into pastries? It’s fantastic on toast, yogurt, or ice cream.
You can assemble these and freeze them unbaked. Just add a few extra minutes to the baking time when you cook them from frozen.
Don’t skip brushing with egg, that’s what gives you that gorgeous golden shine.
This recipe for Crispy Apple and Pear Filled Puff Pastries was originally created on BakeAfter.com. Esta receita de Folhados de Maçã e Pera foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 99 calories; 4.2 g fat; 14.8 g carbohydrates; 0.8 g protein.Did you try this recipe?
Let me know how it turned out for you! What are your favourite hand pies fillings? You can leave a comment below ;D
