Pear – Almond Breakfast Pastry

December 24, 2015 § Leave a comment

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Who doesn’t love a fresh, sweet flaky pastry for breakfast? I was so excited to make this Pear-Almond Breakfast Pastry for my family, especially my mom because she loves almond croissants. This King Arthur Flour recipe is simple and doesn’t involve endless folding and rolling of dough, which I don’t have time for during this holiday season!

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This pastry is light with layers and layers of flakiness! And we didn’t even have to do any folding or rolling! It deliciously combines the flavor of almonds and pears. The toasted almonds on top gives a nice crunch and nuttiness and the simple, homemade pear butter provides some freshness and sweetness. This recipe makes two loaves so it is perfect for gift-giving… but you might want to keep this all for yourself because it’ll be gone quickly!

To those celebrating, Merry Christmas!

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Pear-Almond Breakfast Pastry

Yield: 2 loaves (~ 14 servings)

Adapted from King Arthur Flour  and Gimme Some Oven

Ingredients:

Almond Pastry- First Layer

  • 1 cup unbleached all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, cold and diced into 1/2-inch cubes
  • 1/4 cup water

Almond Pastry- Second Layer

  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup unbleached all-purpose flour
  • 1/4 tsp salt
  • 3 large eggs, room temperature
  • 1 tsp almond extract

Topping

  • 2/3 cup pear butter (recipe below) or other jam/preserves
  • 1/2 to 2/3 cup sliced almonds, toasted to light golden brown

Icing

  • 1/2 cup confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 4 tsp milk or water

Pear Butter (about 1 cup)

  • 1.5 lbs ripe pears (3-4 medium pears), peeled, cored, and diced
  • 1/2 tbsp honey, more if needed
  • 1/2 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp salt
  • Pinch of ground nutmeg
  • Pinch of ground cloves

 

Directions:

Pear Butter

Stir all ingredients together in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer for about 45 minutes, partially covering with a lid, and stirring occasionally to make sure the bottom isn’t burning.

When mixture has reduced slightly and thickened, remove from heat and transfer to a food processor or use an immersion blender directly in the pot to pulse until smooth. This step can be skipped if a more textured pear butter is preferred.

Transfer to heat-proof container and refrigerate until ready to use. There will be some leftover pear butter, which can be kept for up to a week.

First Layer

Preheat oven to 350°F. Line large baking sheet with parchment paper.

In medium-sized mixing bowl, flour and salt. Then work in cold butter with your fingers or pastry blender until mixture is crumbly. Stir in water using a wooden spoon and then knead together with your hands. Dough will become cohesive but not smooth.

Divide dough in half. Wet your hands and shape each piece of dough into a rough log on the prepared baking sheet. Pat the logs into 10″ x 3″ rectangles, leaving 4″-6″ between them and 2″ on each side since these will puff up and expand.

Second Layer

In medium-sized saucepan, bring water and butter to a boil. Stir until butter melts and then add flour and salt all at once. Stir the mixture constantly with a wooden spoon until it thickens, begins to steam, and leaves sides of the plan; this will happen very quickly.

Transfer batter to mixing bowl or bowl of electric mixer. Beat at medium speed for 30 seconds to 1 minute to cool it down slightly.

Add eggs one at a time, making sure each egg is incorporated before adding the next one. Beat until batter loses its “slimy” look and each egg is totally absorbed. Mix in almond extract.

Assembly

Divide batter in half. Spread half the batter over one of the dough logs, covering it completely. Repeat with other half of batter and dough log.

Using wet fingers, spread batter to completely cover entire bottom layer of dough. Smooth out as much as possible.

Bake for 50 minutes to 1 hour, or until deep golden brown. Remove from oven and transfer each pastry to a cooling rack.

Spread each warm pastry with about 1/3 cup of pear butter or other jam/preserves. Sprinkle toasted almonds on top. It is normal for pastries to begin deflating.

In medium bowl, stir together confectioners’ sugar, vanilla, and enough milk or water to form a thick icing but can be drizzled. Drizzle icing on top of pastries. Cut into squares, wedges, or strips and serve.

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