Express Almond and Pear Puff Pastries

Ingredients

• 100 g Unsalted butter (At room temperature, very soft)
• 80 g Granulated sugar
• 1 Egg (Room temperature)
• 5 ml Vanilla extract (About 1 teaspoon)
• 100 g Almond flour
• 2 Williams pears (Medium, peeled and sliced)
• 1 Store-bought puff pastry (Rectangular 25 × 32 cm)
• 1 Beaten egg (for glazing) (Use only the yolk if desired)
• 20 g Sliced almonds (For decoration)
• 30 g Apricot jam (Heated, for shine)

Instructions

1. Prepare the almond cream

   Pour the softened butter into the mixing bowl, add the sugar and whisk until a creamy, homogeneous texture is achieved. Incorporate the egg, the vanilla extract, then the almond flour, mixing well after each addition.

   Time: PT5M

2. Chill the cream

   Cover the bowl and place the almond cream in the refrigerator for 5 minutes so it firms up slightly.

   Time: PT5M

3. Prepare the pears

   Peel the Williams pears, cut them in half, remove the core with a spoon, then slice each half into thin wedges without separating them completely.

   Time: PT5M

4. Cut the puff pastry

   On a lightly floured surface, cut the puff pastry into four equal rectangles. On each rectangle, cut edges about 1.5 cm deep without reaching the opposite edge.

   Time: PT5M

5. Rest in freezer

   Place the rectangles on a baking sheet and put them in the freezer for 10 minutes to firm up the dough before folding.

   Time: PT10M

6. Form the pastries

   Remove the rectangles from the freezer, detach the two opposite corners, cross them over by folding the sides and lightly seal the edges with your fingers to form a small square with a decorative border.

   Time: PT5M

7. Fill the pastries

   Spread a generous layer of almond cream in the center of each square, avoiding the edges. Arrange the pear slices on the cream, brush the edges with beaten egg and sprinkle with sliced almonds.

   Time: PT5M

8. Preheat the oven

   Turn on the oven to convection mode and preheat to 180 °C.

   Time: PT5M

   Temperature: 180°C

9. Baking

   Bake the pastries for 15 to 20 minutes, until they are well puffed and golden.

   Time: PT18M

   Temperature: 180°C

10. Finishing and serving

    Remove the pastries, place them on a rack to cool slightly. Brush the surface with hot apricot jam using a brush to add shine and sweetness.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Granulated sugar: Honey, Coconut sugar
• Instead of Egg: Applesauce (as binder)
• Instead of Vanilla extract: Vanilla bean
• Instead of Almond flour: Hazelnut flour
• Instead of Williams pears: Bosc pears, Anjou pears
• Instead of Store-bought puff pastry: Homemade puff pastry
• Instead of Beaten egg (for glazing): Milk, Cream
• Instead of Sliced almonds: Chopped pecans
• Instead of Apricot jam: Peach jam, Orange jelly

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Chef's knife
• Cutting board
• Baking sheet
• Parchment paper (optional)
• Cooking brush
• Cooling rack
• Oven

Critical Steps — Do Not Skip

• Achieve a smooth, homogeneous almond cream (step 1).
• Properly form the corners and seal the edges without crushing them (step 6).
• Bake until the pastries are well puffed and golden (step 9).

Chef Tips from the Video

• Use high‑quality butter for a richer flavor.
• Add a pinch of fleur de sel on the almonds to enhance flavor.
• For extra shine, replace the apricot jam with a glaze of diluted powdered sugar.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: Consume within 4 hours, otherwise refrigerate.

Make-Ahead Tips

• Prepare the almond cream the day before and keep it refrigerated.
• The pastries can be assembled and frozen before baking; bake directly from the freezer.