pear ginger pastry

Recipe by
Laurie Sanders
Seattle, WA

Lots of bakeries and coffee shops sell a pastry like this one. My mom said aloud the other day that she would love to know how to make them. I was given some fresh pears and so I picked up some frozen puff pastry to see if I could figure it out. On the second try, I found the right combination and methods to get something very close to what we had at a local bakery recently.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For pear ginger pastry

  • 1 sheet
    frozen puff pastry, thawed
  • 2
    ripe pears
  • 4 Tbsp
    butter, melted
  • 2 Tbsp
    brown sugar
  • 2 tsp
    pure vanilla extract
  • 1 tsp
    cinnamon, ground
  • 2 tsp
    fresh ginger
  • 4 Tbsp
    demera or crystal sugar

How To Make pear ginger pastry

  • 1
    Line a jelly roll pan with parchment paper. Gently unroll the thawed puff pastry. Using a sharp knife, divide it into 4 equal size squares. Place the squares on the parchment with a little space between them.
  • 2
    Combine the melted butter, brown sugar, cinnamon, vanilla and ginger in a bowl and mix well. Gently brush the butter mixture over all four squares until well covered. Use about half the mixture.
  • 3
    HINT: You can buy fresh ginger and peel and dice it very finely yourself or many grocery stores carry fresh ginger already peeled and minced in a tube in the produce section. If you substitute powdered ginger, go easy or you may omit the ginger all together.
  • 4
    Peel the pears, cut them in half and carefully remove the core. Then thinly slice the pears the narrow way (see picture). Carefully transfer half a sliced pear to the center of each puff pastry square and gently fan the pear out a little leaving about an inch all the way around. If you push the pear out too much, the puff pastry won't puff up.
  • 5
    Brush the pears with the remaining butter mixture until it is all used up. Sprinkle a scant tablespoon of crystal or demera sugar over each pear.
  • 6
    Place in a 400 degree oven for 20 minutes and bake. Remove from oven and immediately transfer the pastries to a cooling rack to keep them from getting soggy. Makes 4 pastries.

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