John Myers
Pear Puff Pastries with Barberries and Ginger; Pastries
The perfect pear puff pastries with barberries and ginger; pastries recipe with a picture and simple step-by-step instructions.
for the glaze:
- 5 tbsp Orange or apple juice
- 5 g Freshly grated ginger; can be increased to 10 g
- 25 g Barberries
- 2 packet Vanilla sugar
- 3 tbsp Lemon juice
- 1 tbsp Food starch
- 6 Pc. Frozen puff pastry sheets, 45 g each
- 1 Pc. Protein
- 4 tbsp Flaked almonds
- 125 g Powdered sugar
- 3 tbsp Lemon juice
- Peel and quarter the pears, remove the core and cut into wedges or slices. Put in a small saucepan and bring to the boil with orange juice, ginger, barberries, vanilla sugar and lemon juice. Put the lid on and let it simmer for 5 minutes on a low heat. Mix the cornstarch with 2 tablespoons of cold water and pour into the compote. Stir and bring everything to a boil. Then remove the pot from the stove and let the compote cool down.
- Let the puff pastry squares thaw side by side. Spread the cooled compote in the middle. Not too much, otherwise it will later ooze out at the edges. Brush the edges of the pastry with egg white. Fold one corner of the square to the other to form a triangle. Press the edges together with a fork, this creates a beautiful pattern at the same time.
- Place the puff pastry pockets on a baking sheet lined with baking paper and brush with the remaining egg white. Sprinkle with the flaked almonds. Bake in the preheated oven on the middle rack at 200 degrees top / bottom heat for about 15 – 18 minutes until golden yellow. Then let it cool down slightly.
- Mix the ingredients for the glaze and distribute in strips over the biscuits. The particles taste warm and cold.
- The puff pastry pockets can be kept warm and z. B. can also be served as a dessert with a scoop of vanilla ice cream. With ginger I would only use 5 g for the first time … otherwise it quickly tastes dominant. If you want a stronger note of ginger you can of course double it.
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