Pear Raspberry Puff Pastries | How to make Pear Raspberry Puff Pastries

By Madhu Parwani  |  27th Aug 2016  |  
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  • Pear Raspberry Puff Pastries, How to make Pear Raspberry Puff Pastries
Pear Raspberry Puff Pastriesby Madhu Parwani
  • Prep Time

    3

    Hours
  • Cook Time

    15

    mins
  • Serves

    24

    People

10

0

About Pear Raspberry Puff Pastries Recipe

It's a baked dessert. Try this and you will like it!

Pear Raspberry Puff Pastries is an authentic dish which is perfect to serve on all occasions. The Pear Raspberry Puff Pastries is delicious and has an amazing aroma. Pear Raspberry Puff Pastries by Madhu Parwani will help you to prepare the perfect Pear Raspberry Puff Pastries in your kitchen at home. Pear Raspberry Puff Pastries needs 180 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Pear Raspberry Puff Pastries. This makes it easy to learn how to make the delicious Pear Raspberry Puff Pastries. In case you have any questions on how to make the Pear Raspberry Puff Pastries you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Madhu Parwani. Pear Raspberry Puff Pastries will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Pear Raspberry Puff Pastries

Ingredients to make Pear Raspberry Puff Pastries

  • For the filling:
  • 4 small sized Pears, peeled and chopped
  • Raspberry preserves 4 tbsp
  • For the dough:
  • all purpose flour 5 cups
  • Unsalted butter 2 cups
  • Ice water 2 cups
  • Powdered sugar 2 tsp

How to make Pear Raspberry Puff Pastries

  1. Mix the flour and sugar together in a large bowl. Gradually stir in the water until the dough holds together enough to clean the sides of the bowl. (You may not need the full amount of water.)
  2. Shape into a flat ball and allow it to rest for at least 10 minutes. Place the butter between two pieces of plastic wrap and pound it into a flat disc using a rolling pin. Refrigerate this until its firm for about 20 minutes.
  3. On a lightly floured surface, roll out the dough into a large rectangle that's about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in the dough. Repeat this process three times.
  4. Stir the pears and raspberry preserves in a medium bowl.
  5. Unfold the pastry sheets on a lightly floured surface. Roll each sheet into a 12-inch square and cut each into 12 squares. Spoon 1 rounded teaspoon pear mixture onto the center of each square.
  6. Brush the edges the of pastries with water and fold in half to form a rectangle. Press the edges to seal. Place the pastries on 2 baking sheets, about 2 inches apart. Keep it in the refrigerator for 15 minutes.
  7. Heat the oven to 400 degrees F or 204 degrees C.
  8. Bake for 12 minutes or until the pastries are golden brown in color.

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