Pear and Walnut Puff

Steps

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  1. Get out puff yeast-free dough beforehand from the fridge so that it defrosts and becomes elastic. Wash pears, peel, remove the core from the seeds. Cut the fruit small pieces. In a small frying pan, melt a piece of butter, add chopped pears.
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  2. Add sugar, ground cinnamon and nutmeg to fruit. Stirring, fry pears in oil with spices for 5 minutes. During this time, the fruit should become softer and caramelized. Remove the cooked filling for puffs from the heat and let them cool to room temperature.
  
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  3. Roll unfrozen puff pastry out into a rectangular layer with a thickness of 3 mm.
  
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  4. In a uniform layer, lay out cooled to room temperature pear stuffing on the dough. Leave one edge of the dough empty so that the puffs keep their shape well.
  
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  5. Walnuts kernels chop into crumb with a knife or blender. Evenly distribute chopped nuts throughout the filling.
  
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  6. Gently roll the dough into a tight roll, move towards the free edge of the dough.
  
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  7. Use a sharp knife to cut the roll into 12 parts 2 cm thick. Lay out the blanks on a baking sheet covered with parchment paper, at a short distance from each other. If desired, before baking, the puff can be smeared with whipped yolk.
  
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  8. Bake puffs with pears and walnuts in the middle level of the oven, heated to 180 degrees, for about 20-25 minutes until golden brown. Ready pastries transfer to the grid and completely cool. Serve fragrant puffs with pears and walnuts with tea or coffee.
  
  Bon appetit!