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Pear & Chocolate Puff Pastry Parcel

This is one of my all time favourite desserts.  See the recipe for Chicken Puff Pastry Parcel for a savoury version of this recipe as well as step-by-step photo’s.

1 x 800 g tin pear halves, chopped
5 ml cinnamon
50 ml treacle or muscovado sugar
100 g Lindt dark couverture chocolate
500 g puff pastry, defrosted overnight
1 large egg, beaten

To serve
creme fraiche or fresh cream

  1. Combine the pears, cinnamon, sugar and chocolate in a mixing bowl and set it aside.
  2. Roll out the pastry on a Wizbake sheet to a large rectangle, about 35 cm x 25 cm.  
  3. Pre-heat the oven to 200 º C.
  4. Roll out the pastry on a large sheet of baking paper, to a large rectangle, about 30 cm x 40 cm.
  5. Use a butter knife or spatula and mark a line down the length of the pastry to get a middle line.
  6. Mark a line to the left and the right of the middle line as well.
  7. Cut the pastry sides diagonally in strips, cutting up to the lines at 2 cm intervals.  
  8. Cut away the triangles that will form in the four corners of the rectangle and set it aside. You might need it later to do patchwork!
  9. Spoon the filling onto the middle section of the pastry, leaving at least a 2 cm margin on each short side of the pastry.
  10. Fold the end pieces on the short sides of the pastry over the filling.
  11. Carefully lift the top strip of the pastry vfrom the right hand side and gently pull it across over the filling.
  12. Do the same with the top pastry strip on the left hand side.
  13. Cross the pastry strips over the filling alternating from each side so that the filling is covered with pastry.
  14. Use the leftover pastry and create a rope of sorts and place down the middle of the pastry parcel.
  15. Use a pastry brush and brush the pastry all over with the egg.
  16. Slide a baking tray under the baking paper and bake the parcel for 25 minutes until the pastry is golden and crisp.
  17. Slide the parcel onto a work surface and let it cool for a few minutes.
  18. Transfer the parcel to a serving platter with the help of 2 egg lifters.
  19. erve with creme fraiche or fresh cream.

6 servings.

Notes

  • I crumbled the leftovers of the No-bake Brownies and added it to the filling before enclosing it in the pastry (see the photo below).
  • Substitute the pear with tinned apple.
  • Substitute the pear with about 4 medium pears or apples that has been peeled, chopped and cooked in 125 ml water until soft.