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Dough:
- 1 package frozen bought puff pastry
- granulated sugar for dusting.
- 1 egg, lightly beaten
- 2 teaspoons water
Almond Cream: - 2 ounces Almond Paste
- 1/4 cup granulated sugar
- 1/4 cup butter (room temperature)
- 2 large eggs (not extra large)
Pear Filling: - 2 firm pears peeled, cored and sliced
- 1 tart apple peeled, cored and sliced
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of cloves (optional)
- 1 spoonful granulated sugar
- 1 spoonful brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
Assemble: - 1 egg, lightly beaten
- 1 teaspoon water (if necessary)
- sanding sugar (or coarse sugar) for sprinkling
Instructions
- Remove puff pastry from freezer and thaw in the refrigerator overnight.
- Preheat oven to 400 degrees and prepare a baking sheet with lightly greased parchment paper.
- In a mixing bowl, beat the almond paste, butter and sugar together until well mixed and “fluffy.” Beat in the two eggs. Set aside.
- Peel and slice the pears and apple then, place in a gallon sized or two quart sized FREEZER bags. Do not over fill or use storage bags. The filling will get very hot and the bag needs to stand up to the heat.
- Divide the spices, cornstarch and sugar between the bags and shake well to make sure the fruit is covered.
- Seal the bag leaving it about one quarter of the way open to act as a vent for the steam. Microwave for 2 minutes. Let the bag sit to cool off in the microwave (it will be VERY hot).
- Remove the puff pastry from its wrapper and spread out on a lightly floured cutting board or counter. Dust both sides of the pastry with granulated sugar. Roll the dough slightly with a rolling pin just enough to smooth out the creases in the dough.
- Turn the dough so that the two “creases” in the puff pastry line up going away from you and you see the dough separated into thirds. On one of the outside thirds of the dough, make horizontal cuts that are parallel to each other and 1 inch apart. Repeat on the other, outer third section of the dough. The center of the dough should be uncut.
- Spread the almond cream generously in the center, uncut section of the pastry. Remember that the almond cream will melt some while baking.
- Arrange the pear mixture in the center of the puff pastry. Leave one inch at the top and bottom of the pastry empty. Cut off the top and bottom strips from each side of the pastry leaving one inch of dough in the center third section. Fold the top inch of dough from the center section over the pears and repeat with the bottom inch of dough. Fold the cut strips over the pear filling one at a time at a slight diagonal. Alternate between the left and the right so that your pastry will look like it is braided. Tuck the excess dough of each strip under the pastry. Place on the parchment lined baking sheet.
- If the dough has become warm, return the braided pastry to the refrigerator to chill before baking.
- Before baking, beat the egg and the water together with a fork and brush over the pastry. Sprinkle with sanding sugar or coarse sugar.
- Bake at 400 degrees for 15 minutes. Reduce the temperature to 350 and bake for 15 to 25 minutes more or until the pastry is golden brown and cooked through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes