Tender pear slices are dusted with cinnamon sugar and elegantly shingled onto a store-bought puff pastry. This holiday favorite dessert is quick and easy to assemble, bakes in about 20 minutes, and is under 200 calories a serving! —Quisine Queen B
pears (to prep 3 halves)
puff pastry sheet (8.5 oz), thawed but still cold*
Flour for dusting
pure cane sugar
Raw sliced almonds (optional)
In This Recipe
Preheat and prep. Preheat the oven to 400 degrees F. Cut the pears in half; remove the cores and stems with a small metal spoon or pairing knife. Slice each half into 12-16 segments. Discard the end pieces, if desired. Keep the segments together until you are ready to place them on the pastry.
Prep the dough (see Notes). Line a large baking sheet with foil and lightly dust with flour. Place the thawed puff pastry sheet on the floured surface and gently stretch it out with your hands. Use a sharp knife, lightly trace along the edges of the dough to create a 1/2" border.
Make the cinnamon-sugar. Mix the sugar and cinnamon together in a small bowl. Sprinkle a couple of teaspoons of the mixture over the pastry, avoiding the edges as much as possible.
Shingle the pears. Hold a sliced pear half in your palm and "deal" the slices onto the pastry, like a deck of cards, with your other hand. Repeat this step two more times, alternating the direction each time.
Add more cinnamon-sugar. Sprinkle the remaining sugar over the pears, again avoiding the edges of the pastry.
Brush on the egg wash. Whisk together the egg and water. Using a pastry/basting brush (or your finger), coat the edges of the dough and any other exposed areas with the egg wash.
Bake and serve. Add a few dollops of butter and some almonds over the pears, if desired. Bake the pastry at 400 F for 20-25 minutes. (If the pears were sliced a bit thicker, bake at 375 F for 20-25 minutes).