Pears Baked in Puff Pastry and Served with Vanilla Bean Custard

Baked Pears in Puff Pastry

by Maureen on August 20, 2013

I shared photos of this baked pear in puff pastry dessert a few weeks ago on Facebook but so much has been going on in my life I haven’t had a chance to share the recipe with you.  My apologies.  I received an email yesterday asking me if I had really made those myself.  They aren’t perfect so it’s obvious I made them.  This was my first try but I will definitely be making these again.  They are beautiful on a plate.

Pears in puff pastryI found this recipe while strolling the net and found a site with Bulgarian recipes.  I’ve shared before that Bulgaria is a favorite country.  John and I have visited several times and we have wonderful friends who live there.  When I saw the site I thought, “I can make a traditional Bulgarian recipe and show Hristo and Emilya how clever I am.”

Then I saw these pears.  Well, not these pears.  The recipe I found was for an appetizer and they were filled with cheese but I liked the idea so much and was sure it would work just as well for a dessert — and it did.

how to make pears in puff pastryI’ll let you in on a secret because it made me laugh.  John was asleep, leaving just Rob and me downstairs when I finished these pears.  I took them out of the oven, cooled them slightly, filled them with vanilla bean custard and went off to photograph them.

If you look at the pears before baking, you’ll see that they’re well, pear shaped.  When you turn them over, the skinny bit at the top leans over – bad photo.  I went to the pantry, got some big marshmallows, cut just a bit off to get it sticky and put it under the thin end.  Problem solved.

how to make pears in puff pastryThen I brought a pear out for Rob and he ate with gusto while I finished the rest of the photos.  This man can EAT.

“How did you like it?  Should I try one?”

“Oh yes, you’ll like it, but the marshmallow seemed odd to add in there,” he said.

“That was a prop,  you weren’t supposed to eat that!”

“It wasn’t bad but it would have been better in hot chocolate.  Got any?”

He’s too cute.

pears in a puff pastry shellIf you buy puff pastry, these are dead easy to make.  You could buy both the puff pastry and the custard from the food store and then the most difficult thing is peeling the pears.

Peel the pears, scoop out the bit where the seeds are (I used a melon baller), paint them with lemon juice on both sides, turn them over on a silpat or baking paper and fit the puff pastry and cut around it.  Then do your best to make a leaf.  Then poke the puff pastry with a paring knife and pop in the oven.

When they’re cool enough to handle lift them off with a spatula, fill with custard and serve.  It is an elegant dessert and looks like it was difficult to make.  Don’t tell!

5.0 from 21 reviews
Pears Baked in Puff Pastry
Prep time
Cook time
Total time
This is an elegant, fruit based dessert. Fancy enough for a dinner party and can be made ahead.
Recipe type: Dessert
Cuisine: Bulgarian
Serves: 4
For the Pears
  • 2 medium sized, firm pears
  • ½ lemon, juice only
  • 2 sheets puff pastry - enough to cover 4 pear halves
  • 2-3 tbsp milk
For the Custard
  1. Peel the pears, cut them in halves (leaving the stem) and remove the seeds. Use a teaspoon or melon baller to make a little pocket for the custard.
  2. Brush the pears with lemon juice on both sides to prevent discoloration.
  3. Line a baking pan with parchment paper or silpat and arrange the pear halves flat side down.
  4. From the (thawed) puff pastry cut 4 rectangles, just a bit larger than the pears. Cover every pear with a piece of pastry and using a sharp knife cut the excess, leaving a well covered fruit. This sounds more difficult than it is. Think of it as putting a sweater on the pear.
  5. Then cut a leaf from the remaining pastry - this is only for decoration and anything resembling a leaf is good. Glue them to the neck of the pear with milk.
  6. Pierce here and there with a sharp knife and brush with milk.
  7. Bake in preheated oven (200°C/400°F) for 15-20 minutes or until golden.
  8. Leave on the baking sheet to cool for a few minutes before flipping over.
  9. When the pears are slightly cooled, remove from the baking pan (you may need to use tongs) and arrange on serving dishes.
  10. Fill the cavity with the pudding/custard and sprinkle with coconut, cocoa nibs, sprinkles or icing sugar and serve with whipped cream.


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{ 123 comments… read them below or add one }

Bam's Kitchen August 23, 2013 at 2:48 pm

I saw this photo on facebook last week and am so happy you posted this recipe. Gorgeous! I love dead easy recipes, especially when you are hosting. See your food is so good that your husband is trying to eat the props! I have pinned your recipe. I think lots of people will want to try this fun and simple dessert, maybe with or without the marshmallows. Take Care, BAM


Maureen August 23, 2013 at 11:23 pm

It was my 92 year old father-in-law :) It’s better without the marshmallow I’m sure.


Krista August 23, 2013 at 6:30 pm

Oh wow, these are absolutely beautiful, luv!!! I’m so impressed and think they look especially fantastic “not perfect”. :-)
Krista recently posted..Almost Spring, Baby Goats, and Luscious Strawberry Cream


Maureen August 23, 2013 at 11:22 pm

It was fun to wrap the pastry around the pears :) It was like putting a little sweater on. LOL


Peachy @ The Peach Kitchen August 23, 2013 at 7:45 pm

This looks very elegant, Maureen! I wanna serve this to guests coming next week!


Maureen August 23, 2013 at 11:17 pm

wow, please let me know how it goes?


Kim | a little lunch August 23, 2013 at 7:49 pm

Maureen, your prop story was hilarious. Thank goodness it was an edible prop! The food industry is rife with food styling tips and tricks (the unsuspecting public would be dismayed if they knew) but I thought it was great that you shared yours. Such a lovely dessert… crunchy, creamy, fruity… (and, at the risk of repeating everyone else, elegant!) Bonus points for easy. ;)


Maureen August 23, 2013 at 11:20 pm

I don’t use anything we can’t eat. I took a styling class once – vaseline and all the other bits and bobs you stick in sandwiches, etc. It was interesting but I photograph food I’m going to eat. :)


Kim | a little lunch August 24, 2013 at 3:53 am

Me, too, Maureen. What you see is what you get on the dinner table!


Maureen August 27, 2013 at 5:43 pm

and I plan to keep it that way.


Laura @ Family Spice August 24, 2013 at 2:01 am

I love puff pastry wrapped around ANYTHING! And they do look totally adorable!


Maureen August 27, 2013 at 5:43 pm

Thanks Laura, so nice of you to visit!


Kiran @ August 24, 2013 at 6:33 am

Omg! These are almost too cute to devour :D


Maureen August 27, 2013 at 5:42 pm

I’d love to see how you’d change these!


Amanda August 24, 2013 at 2:32 pm

I saw these pictures on your FB page Maureen, they look gorgeous and would make a divine dessert!
Amanda recently posted..A Cup of Tea at Adelaide’s T Bar Tea Salon


Maureen August 24, 2013 at 10:27 pm

Thanks, Amanda!


Lilibeth Crow August 24, 2013 at 10:19 pm

Absolutely fantastic? What kind of cheese was use originally in the recipe? Mascarpone? Or a creamier cheese?


Maureen August 24, 2013 at 10:26 pm

She used fontina and blue cheese :)


Terra August 25, 2013 at 11:54 am

Oh my goodness, so adorable! I love the simplicity of this recipe, yet it would be amazing for a dessert served at a dinner party! Beautiful, Hugs, Terra


Raymund Macaalay August 25, 2013 at 6:09 pm

Love this idea! its like an inprovised version pear Tarte Tatin, great presentation


Maureen August 26, 2013 at 1:24 am

Thanks so much, Raymund!


Claire @ Simply Sweet Justice August 26, 2013 at 2:35 am

Pear desserts are just so elegant! :)


Maureen August 26, 2013 at 12:19 pm

I’d definitely make these again!


claudia lamascolo August 26, 2013 at 4:11 am

I am in awe of this one absolutely fabulous …. pinned plussed tweeted omg awesome!


Maureen August 26, 2013 at 12:15 pm

OMG Claudia! I love you! :) (in the nicest possible way)


Suzanne August 26, 2013 at 3:29 pm

Maureen these are fabulous totally genius. So glad ou shared this and how easy and elegant they are, I’m going to try this out soon!


Maureen August 26, 2013 at 4:31 pm

Let me know what YOU stuff them with, Suzanne!


Kaz @ Melting Moments August 29, 2013 at 6:07 pm

These are the prettiest desserts I’ve seen in a long time!


Maureen August 29, 2013 at 6:29 pm

Thank you so much. I think so too and I’d make these again in a heartbeat. The fact that I can buy the puff pastry and peel the pears and I’m pretty much done, does help.


Bronnie August 29, 2013 at 9:28 pm

I confess, I don’t really like pear desserts – but this one tempts me, a lot. Love it!


Maureen August 31, 2013 at 12:44 am

Hi Bronnie and thanks for stopping by. I have never been a big pear person but when I saw these done as an appetiser, I just had to give it a go. :)


Mary Frances September 18, 2013 at 5:24 am

Nice!! So pretty and good pears are coming in season now. This looks like a great go-to dessert for a weeknight dinner party. Thanks Maureen!!
Mary Frances recently posted..Best Blueberry Pie!


Lizzy (Good Things) September 23, 2013 at 9:42 am

Wow and yummy!!!


Maureen September 23, 2013 at 10:22 pm

Yeah, these were really fun to make and delicious to eat.


Malou | Skip to Malou October 9, 2013 at 1:12 pm

I love dead easy recipes that looks incredibly hard to make. well if you didn’t tell, i wouldn’t suspect that it was. It looks like a highly skilled pastry chef made them. I would serve this on a special occasion!
Malou | Skip to Malou recently posted..Let’s MEAT Up | Pandan Wrapped Lamb Chops with Coco Reduction and Spicy Latik (Coco Crumbs)


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