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Poached Pears and Nutella Pastries

Pastries filled with poached pears and topped with Nutella.

Puff pastries topped with pears poached in vanilla, rum and lemon zest syrup, then stuffed with Nutella and baked to golden perfection. As fancy as this might look or sound the Poached Pear and Nutella Pastries are really aren’t that hard to make and the flavor is absolutely amazing. They look like something that would come from a fancy pastry shop

 Cut pastry filled with Nutella and topped with a poached pear.

I poach my pears and leave them in the poaching liquid overnight, or better yet for a couple of days – this allows the pears to absorb all the flavors of the Amaretto, vanilla and sugar.

A poached pear in pastry topped with a Nutella drizzle.

Please do not be tempted to use canned pears as the poached pears are the shining star of this dessert and the Poached Pear & Nutella Pastries just wouldn’t be what they intended to be with the canned stuff.

Poached Pears and Nutella Pastries

Yield: 8 pastries

Ingredients:

  • sheets puff pastry
  • Amaretto poached pears
  • Nutella
  • Apricot Preserves

Make the Poached Pears:

  • Prepare your Poached Pears following the recipe for Poached Pears here.
  • Cut the poached pears in half and remove the seeds from the center with a mellon baller or teaspoon. Now fill the hollowed cavities with Nutella.

How to cut pears in half, remove seeds, and fill with Nutella.

Assemble the Poached Pear and Nutella Pastries:

  • Place two thawed and unfolded sheets of puff pastry together and gently go over with a rolling pin to adhere the layers together. Poke the sheet with a fork every 1 inch.

How to lay out puff pastry and poke the sheet with a fork.

  • Invert the filled pears onto the puff pastry sheet filled side down, spacing the pears about ½ an inch apart. Using a pizza cutter or a knife go around the pears leaving about ¼ of an inch of puff pastry around each pear. Remove the scraps.

How to place pears on puff pastry and cut out pastries with a pizza cutter.

  • If you want to add leaves to the pastries, use a leaf cookie cutter to cut out the leaf shapes, then using a knife go and make the leaf veins on each cutout leaf. Attach the leaves to the narrow end of the pasties and press firmly to adhere.

 How to cut out leaves with the puff pastry dough.

  • With a spatula transfer the puff pastries with pears onto a parchment lined baking sheet, spacing them at least ½ an inch apart. Bake in a preheated to 400F degrees oven for about 15 minutes or until the edges of the pastries are golden in color. Then, cover loosely with foil and continue baking until the bottoms are thoroughly baked, about 5 minutes.

How to place pastries on a parchment lined baking sheet.

  • Heat about 3-4 tablespoons of apricot preserves or jam and put through a fine mesh sieve. Now use a pastry brush and cover the tops of the pastries with the preserves.
  • Fill a ziplock bag with a tablespoon of Nutella, remove all air and close. Microwave for 10 seconds. Snip off the end and cover the pears with a drizzle of Nutella in a zig-zag motion. For best results consume within 1 hour. Pastries can be served warm or cold, depending on preference.
  • Note: If not planning to eat right away, leave the pastries unglazed and without Nutella drizzle until ready to serve, then bake in a 400F oven for 5 minutes and continue with the glaze and Nutella drizzle as described in the steps above.

Delicious Pastry Recipes:

Poached Pears and Nutella Pastries

Poached Pears and Nutella Pastries by LetTheBakingBeginBlog.com-@Letthebakingbgn

Puff pastries topped with pears poached in vanilla, rum and lemon zest syrup, then stuffed with Nutella and baked to golden perfection.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: pastries, puff pastry, puff pastry dessert
Calories: 563 kcal
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 pastries

Ingredients

  • 2 sheets puff pastry 1 lb + 1/3 sheet
  • 4 Amaretto poached pears
  • 6 Tbsp Nutella
  • 4 Tbsp Apricot Preserves

Instructions

Make the Poached Pears

  1. Prepare your Poached Pears following the recipe for Poached Pears here.
  2. Cut the poached pears in half and remove the seeds from the center with a mellon baller or teaspoon. Now fill the hollowed cavities with Nutella.

Assemble the Poached Pear and Nutella Pastries

  1. Place two thawed and unfolded sheets of puff pastry together and gently go over with a rolling pin to adhere the layers together. Poke the sheet with a fork every 1 inch.
  2. Invert the filled pears onto the puff pastry sheet filled side down, spacing the pears about ½ an inch apart. Using a pizza cutter or a knife go around the pears leaving about ¼ of an inch of puff pastry around each pear. Remove the scraps.
  3. If you want to add leaves to the pastries, use a leaf cookie cutter to cut out the leaf shapes, then using a knife go and make the leaf veins. Attach the leaves to the small end of the pasties and press firmly to adhere.

Bake and Glaze

  1. With a spatula transfer the puff pastries with pears onto a parchment lined baking sheet, spacing them at least ½ an inch apart. Bake in a preheated to 400F degrees oven for about 15 minutes or until the edges of the pastries are golden in color. Then, cover loosely with foil and continue baking until the bottoms are thoroughly baked, about 5 minutes.
  2. Heat about 3-4 tablespoons of apricot preserves or jam and put through a fine mesh sieve. Now use a pastry brush and cover the tops of the pastries with the preserves.
  3. Fill a ziplock bag with a tablespoon of Nutella, remove all air and close. Microwave for 10 seconds. Snip off the end and cover the pears with a drizzle of Nutella in a zig-zag motion. For best results consume within 1 hour. Pastries can be served warm or cold, depending on a preference.

Recipe Notes

If not planning to eat right away, leave the pastries unglazed and without Nutella drizzle until ready to serve, then bake in a 400F oven for 5 minutes and continue with the glaze and nutella drizzle as described in the steps above.

Nutrition Facts
Poached Pears and Nutella Pastries
Amount Per Serving
Calories 563 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Sodium 169mg7%
Potassium 261mg7%
Carbohydrates 65g22%
Fiber 5g21%
Sugar 28g31%
Protein 6g12%
Vitamin A 45IU1%
Vitamin C 4.7mg6%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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img class=”aligncenter size-full wp-image-5653″ src=”https://letthebakingbegin.com/wp-content/uploads/2015/10/Poached-Pears-and-Nutella-Pastries.jpg” alt=”Pears poached in Amaretto, Vanilla & sugar syrup, then stuffed with Nutella and baked atop Puff Pastry. by Let the Baking Begin” width=”1076″ height=”4000″ />

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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