Imagine a dessert that transports you straight to the charming countryside of Normandy with just one bite - these Individual Open Calvados Pear Pies are your delicious ticket to a gourmet French experience! Combining the delicate sweetness of ripe pears, the warmth of cinnamon, and a splash of luxurious Calvados, these elegant pastries are not just a dessert, but a culinary adventure waiting to unfold in your very own kitchen.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 2 ripe pears, sliced
- 1/4 cup Calvados
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Wash and core the pears, then slice them thinly into uniform pieces, approximately 1/4 inch thick.
- In a medium bowl, combine the sliced pears with Calvados, lemon juice, sugar, and cinnamon. Gently toss to coat the pears evenly and let them macerate for 10 minutes to enhance flavor.
- Unfold the puff pastry sheet and cut into four equal rectangular pieces, approximately 4x6 inches each.
- Place the pastry rectangles on the prepared baking sheet, leaving space between each piece.
- Arrange the macerated pear slices in an overlapping pattern on each pastry rectangle, leaving a 1/2 inch border around the edges.
- Fold the pastry edges slightly inward to create a rustic border, pinching corners gently to seal.
- Brush the exposed pastry edges with beaten egg to ensure a golden, glossy finish.
- Drizzle any remaining Calvados mixture over the pears for extra flavor.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown and the pears are tender.
- Remove from oven and let cool for 10 minutes before serving. Optionally, dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- • Choose pears that are ripe but still firm to ensure they hold their shape during baking • Let the pears macerate in Calvados for at least 10 minutes to maximize flavor infusion • Use cold puff pastry and handle it minimally to achieve maximum flakiness • Brush the pastry edges generously with egg wash for a beautiful golden sheen • For an extra touch of elegance, serve warm with a scoop of vanilla ice cream or a light dusting of powdered sugar • If Calvados is unavailable, you can substitute with apple brandy or pear brandy • Ensure your oven is properly preheated for even, consistent baking
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 35mg
