John Myers
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Pear and Puff Pastry Muffins
The perfect pear and puff pastry muffins recipe with a picture and simple step-by-step instructions.
- 450 g Frozen puff pastry
For the filling
- 1 packet Vanilla flavored cooking pudding powder
- 150 ml Cream
- 50 g Sugar
- 1 Egg
- 1 Can Pears
For dusting
- 1 tbsp Powdered sugar
- Thaw the puff pastry according to the instructions on the package.
- Preheat the oven. Circulating air 180 ° top / bottom heating 200 °
- While the puff pastry is defrosting, drain the pears. You can of course also use fresh pears. Then please make sure that these are not too big and already a bit soft. Cut the pear halves into 3 to 4 wedges.
- Mix the pudding powder (depending on the taste, chocolate or cream pudding etc. can of course also be used) with sugar and cream. Then break in the egg.
- Cut the puff pastry into squares and press into the greased muffin tin. Is easier if the dough is put over the upturned cream cup beforehand. Place the pears in the puff pastry, pour the pudding over them.
- Put the muffin tray in the oven and bake for 15-20 minutes.
- After baking, let the muffins stand in the tin for about 5 minutes. Then let cool on a wire rack. Dust with icing sugar if necessary.
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