Pear Almond Puff Pastries
This is the perfect treat to indulge in for dessert or brunch. Pear almond pastries are a light, not overly rich dessert that travels well. One of my absolute favorite desserts is a pear almond tart, which combines the delicate flavors of pears and almonds in a way that feels both elegant and comforting. This is my take on a pear almond tart, made with puff pastry rather than tart dough. The recipe might look complicated, but trust me, it comes together quite easily and is sure to impress at any dinner party or brunch gathering.
This recipe uses the classic French frangipane (almond cream). Instead of using a short crust or tart dough, I opted for puff pastry, which gives this dish a delightful, crunchy flaky texture. The combination of the rich almond filling and the delicate, sweet pears creates a delicious balance that will leave your taste buds dancing.
One of the best parts about this pear almond puff pastry recipe is its versatility. Precut into eight pastries, or if desired, you could cut these into 16 squares and have smaller bite-sized portions—an excellent choice for a brunch spread or a delightful end to a dinner party. These pastries not only look stunning but also travel well, making them a perfect option if you need to bring a dessert to a gathering.
Whether you choose to use canned pear halves or take the extra step to poach fresh pears, the result will be a treat that highlights the natural sweetness of the fruit. The thinly sliced pears create a beautiful pattern on top of the almond filling, adding a touch of elegance to each pastry. And let’s not forget the sliced almonds on top, which add a delightful crunch and nutty flavor.
For this recipe, you’ll need:
1 sheet of puff pastry
sugar
melted butter
canned pear halves (or 2 whole medium poached pears)
salt
blanched almond flour
2 eggs
vanilla extract
almond extract
sliced almonds
powdered sugar, for dusting
First, we'll work with the dough. It should be thawed according to the package directions. Once thawed, place it on a work surface and cut it into 8 equal-sized pieces. If you’d like to make smaller, bite-sized versions, cut it into 16 pieces. Then bake the pastry until it puffs up, which takes about 30 minutes. While it’s baking, make the almond cream by combining the sugar, melted butter, salt, and extracts. Once that’s combined, mix in the eggs and almond flour. Stir until everything is fully combined and there are no lumps. Now is also a good time to slice the pears thinly. I like to place them on a towel to help absorb most of the liquid. If the pears are too wet, they can cause the pastry to become soggy.
Once the puff pastry has puffed up, allow it to cool completely. If it doesn’t cool all the way, it will affect the almond cream and make it melt. Once the pastry is completely cool, use a knife to start separating the puff into two pieces, then use your hands to gently separate it.
Fill the bottom piece with almond cream and top with a few slices of pear. Place the other half of the puff on top, cut side up. This way, it will be a bit hollow so you can add more almond cream. Top with more pear slices and sliced almonds. Place the pastries back in the oven for a final bake. Allow the pastries to cool slightly and dust with powdered sugar.
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Pear Almond Puff Pastries
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 1 cup sugar
- 8 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 tablespoon almond extract
- 1 ½ teaspoons Diamond Crystal kosher salt, or ¾ teaspoon sea salt
- 1 ½ cups blanched almond flour
- 2 eggs
- 1 (15 oz.) can of pear halves in juice, or 2 poached pears
- ½ cup sliced almonds
- powdered sugar, for dusting
Instructions
- Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper or a silicone mat.
- Lay the thawed but still chilled puff pastry on a work surface and cut it into 8 equal-sized pieces.
- Arrange the pieces on the prepared baking sheet and bake for 10 minutes.
- Reduce the oven temperature to 350°F and bake for an additional 20 minutes, rotating the tray halfway through.
- In a medium bowl, combine sugar, melted butter, vanilla extract, almond extract, and salt. Mix until fully combined.
- Add the almond flour and eggs to the mixture, stirring until everything is well incorporated.
- Slice the pears very thinly about 1/8” or thinner if you can, and place them on a paper towel to remove most of their moisture.
- Once the pastries are fully baked, let them cool to room temperature (about 10-15 minutes).
- Gently split each pastry in half. Spread the bottom half with almond filling, top with a few thin slices of pear, and replace the top half, cut side up.
- Fill the top half with more almond filling, add a few more pear slices, and sprinkle with sliced almonds. Repeat with the remaining pastries.
- Bake the assembled pastries for 20 minutes, or until the almonds begin to brown.
- Allow the pastries to cool and dust them with powdered sugar before serving.
- These Pear Almond Puff Pastries are best enjoyed the same day they’re made, but they will keep for 3-4 days in an airtight container in the refrigerator.
Notes
Adapted from New York Times Giant Almond Croissant
To create smaller bite sized portions cut the puff pastry into 16 equal sized portions and follow the recipe as written. For the pears, I recommend drying them off as much as possible otherwise the dough might become soggy.
