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