Pastry Wrapped Pears With Caramel Sauce
Elegant pastry-wrapped pears filled with chocolate and topped with caramel sauce, offering a delightful combination of flaky, sweet, and rich flavors perfect for special occasions.
Ingredients
Instructions
- Peel the pears, leaving the stems intact.
- Cut each pear in half crosswise just above the thickest part; remove the core with a melon-ball scoop or small spoon, being careful not to break through the bottom.
- Fill the cavity with chocolate pieces and replace the top.
- Thaw the puff pastry sheets for 20 minutes; unfold and roll each sheet on a lightly floured surface to a 10 x 13-inch rectangle.
- Cut 6 squares from the pastry, each about 3 1/3 x 3 1/3 inches.
- Cut the remaining pastry into 1/2-inch wide strips lengthwise.
- Brush the strips lightly with the beaten egg mixture.
- Place a pear in the center of each pastry square and bring the edges up around it.
- Brush the outside of the wrapped pears with the egg mixture.
- Starting at the bottom, wrap the pears with pastry strips, egg-washed side out, overlapping slightly as you go up the pear, leaving the stem exposed at the top.
- Place the wrapped pears on an ungreased baking sheet.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F and bake for an additional 5 minutes or until the pastry is puffed and golden brown.
- Serve the pastries warm with caramel sauce.
Tips & Substitutions
For a delightful twist, consider adding a sprinkle of cinnamon or nutmeg to the chocolate filling. If you don't have puff pastry, phyllo dough can be a lighter alternative, though it may require more careful handling. Ensure your pears are ripe for the best flavor and texture; firm pears may not soften adequately during baking.
Serving Suggestions
These pastry wrapped pears are best served warm, drizzled with caramel sauce. They make an elegant dessert after a rich meal and pair wonderfully with a scoop of vanilla ice cream. For a complete dining experience, consider serving alongside Margie Thomason'S Lemon-Buttermilk Pound Cake for a refreshing contrast.
Storage & Reheating
Store any leftover pastry wrapped pears in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes to restore crispiness. Avoid microwaving as it can make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry Wrapped Pears With Caramel Sauce contains roughly 72 calories, with 1g protein, 15g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chocolate for the filling?
Absolutely! While semi-sweet chocolate is a classic choice, you can experiment with dark chocolate for a richer flavor or even white chocolate for a sweeter option. Just ensure the chocolate is of good quality for the best results.
What other fruits can I wrap in pastry?
In addition to pears, you can try wrapping apples or even stone fruits like peaches or plums. Just be mindful of the ripeness and adjust baking times accordingly, as firmer fruits may require a longer baking time to soften.
Can these pastries be made ahead of time?
Yes, you can prepare the pears and wrap them in pastry ahead of time. Assemble them and refrigerate until you're ready to bake. Just add a few extra minutes to the baking time if they're going in cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).