Time: 2 hours 15 minutes
Complexity: easily
Servings: 10

Store-bought puff pastry is a great ingredient for homemade pies. Keep it in the freezer so you can add fruit filling at any time and delight your loved ones with fresh baked goods without the hassle. These pies offer a flavorful combination of pears, almonds, and cherries, and the pies themselves are deliciously crispy with a rich filling.

Ingredients:

• 2 sheets frozen puff pastry (200g), thawed
• 2-3 Bartlett pears
• 0.5 cups blanched sliced ​​almonds
• 0.5 cups dried cherries
• 1/3 cup sugar + extra for sprinkling
• 4 tsp cornstarch
• 1/8 teaspoon fine sea salt
• 1 tbsp freshly squeezed lemon juice (from half a lemon)
• 1/4 tsp almond extract
• 1 egg
• Flour for working with dough

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, pears, dried cherries, almond, lemon juice, starch, almond extract

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Preparation:

Step 1
• Preheat oven to 190°C. Line baking sheets with parchment paper.
Step 2
• Lightly flour your work surface. Unroll one sheet of puff pastry at a time and roll each into a 25 x 37 cm rectangle. Using a ruler, cut each piece into 2 rectangles (12.5 x 37 cm), then cut each rectangle into 5 rectangles (5 x 3 inches). Place 20 rectangles on a baking sheet and let set in the refrigerator.
Step 3
• Peel, halve, and core the pears, then slice them into 0.5cm thick slices. Combine the pears with the almonds, cherries, sugar, cornstarch, salt, lemon juice, and almond extract.
Step 4
• Remove the rectangles from the refrigerator, place 5 of them on a new baking sheet, and spoon half of the fruit mixture evenly over them, leaving a small gap around the edges. Beat an egg and lightly brush the edges. Place 5 more rectangles of dough on top of the filling. Gently press them with a fork, completely sealing the filling inside. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.
Step 5
• Brush the surface of the dough with beaten egg. Make 3 slits about 1 cm long on the surface of each pie. Sprinkle with sugar. Bake, rotating the pan halfway through, until golden brown, 25–30 minutes. Let the pie cool on a wire rack for at least 20 minutes before serving.

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