Recipe Card

Pear and Almond Puffs

Ingredients

  • 1.5kg Jus-Rolâ„¢ Reduced Fat Puff Pastry, thawed or 3 x Jus-Rolâ„¢ Reduced Fat Puff Pastry Sheets, thawed
  • 450 g Strawberry jam
  • 4 x 400 g cans pear halves in juice, drained
  • 25 g Demerara sugar
  • 100 g chocolate sauce

Equipment required

  • Rolling Pin
  • Sharp knife
  • Pastry Brush
  • Sieve

Techniques used

Method

(If made using a pastry block) Makes 30:
  1. Preheat the oven to 200°C (180°C for fan assisted)/400°F/Gas Mark 6.
  2. Cut the pastry in half and roll out each to a rectangle approximately 30x50cm. Trim the edges straight and leave to rest for 5 minutes.
  3. Cut each into 15 squares, prick each base and spread each with a teaspoon of jam and place a pear half on each.
  4. Sprinkle with sugar and bake for 15 minutes until the pastry is risen and golden. Serve warm or cooled with a drizzle of chocolate sauce.

(If made using pastry sheets) Makes 24:

  1. Preheat the oven to 200°C (180°C for fan assisted)/400°F/Gas Mark 6.
  2. Cut each sheet into 8 squares, prick each base and spread each with a teaspoon of jam and place a pear half on each.
  3. Sprinkle with sugar and bake for 15 minutes until the pastry is risen and golden. Serve warm or cooled with a drizzle of chocolate sauce.