Pecan dusted puff pastry caramelised pear napoleons

  • Preparation Time25 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyMedium

For the puff pastry

50g pecans
15g melted butter
15g granulated sugar
15g dark brown sugar
1/2 tsp ground cinnamon
1 sheet store bought puff pastry, thawed (recommended: Pillsbury)

For the pears

45g unsalted butter, melted
25g granulated sugar
30g dark brown sugar
680g pears, cut into 1cm slices (about 6 large or 8 small)

For the whipped cream

240ml double cream
25g granulated sugar
1 1/2 tsps pure vanilla essence
1) Preheat the oven to 200C/Gas 6.

2) Chop the pecans to the consistency of rough crumbs. Toss with the butter, sugars and cinnamon in a small bowl. Spread the mixture out over a baking sheet and cook in the oven for 7 to 10 mins, until darkened and lightly caramelised. Set aside to cool.

3) Roll out the puff pastry on a floured surface to 1/5cm thickness. Cut the puff pastry sheet into 12 squares, approximately 7 1/2 by 7 1/2cm. Lay out on a baking sheet and bake 15 to 20 mins, until puffed and golden brown. Remove from the oven and set aside to cool.

4) For the pears, melt the butter with both the sugars in a frying pan over a medium heat. Add the pears and cook until just tender and the juices thicken to a syrup consistency, about 6 to 8 mins.

5) For the whipped cream topping, whip the cream, granulated sugar and vanilla in a mixing bowl until it forms soft peaks.

6) Place a puff pastry square in the centre of a serving bowl or plate. Top with a few pears, whipped cream and pecan pieces. Repeat this process 2 more times ending with a sprinkle of nuts.

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