Puff pastry pockets with pear-macadamia filling and pickled red wine pears
Source: https://www.gefu.com/rcp_recipe/puff-pastry-pockets-with-pear-macadamia-filling-and-pickled-red-wine-pears
Total time:
30 Minutes
Ingredients
| 6 | Pears | |
| 100 | ml | White wine |
| 50 | g | Sugar |
| 2 | Sheets | Puff pastry |
| 100 | g | Macadamia nuts |
| 1 | Egg yolk | |
| Additional ingredients: | ||
| Vanilla pod | ||
| Cinnamon stick | ||
| Powdered sugar |
Preparation
Pear compote:
Peel two of the pears and cut them into pieces. Cook the pieces with white wine and sugar until soft. Pass ¾ of the pear pieces through the FLOTTE LOTTE® using the 1 mm sieve disc. Add the remaining pear pieces.
Fill the pear compote into a sterilized jar, seal tightly, and let it stand upside down for 15 minutes. The pear compote can be stored in the refrigerator for several weeks.
Preheat the oven to 180°C (356°F) convection.
For the puff pastry pockets, roast the macadamia nuts in a pan and roughly chop them with a knife. Add the nuts to the pear compote.
Cut out eight round pieces from the puff pastry using the RAVENNA ravioli maker. Place the pear-macadamia compote on top and fold the dough over to form a pocket, sealing the edges with the ravioli maker. Brush the pockets with egg yolk, bake in the oven for about 10 minutes, and then sprinkle with powdered sugar.
Bring the red wine to a boil with the cinnamon stick and vanilla pod. Add the remaining peeled pears and let them simmer over low heat for 15 minutes. Then, cut the pears into slices using the POMO apple divider.
Nutritional values per serving
| Energy | 2.197,0 kJ | |
|---|---|---|
| Calories | 525,0 kcal | |
| Protein | 6,0 g | |
| Fat | 26,0 g | |
| Carbohydrates | 46,0 g |
Organisation
Category
Recommended kitchen tools for this recipe
