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Pecan Dusted Puff Pastry Caramelized Pear Napoleons
Recipe courtesy Dave Lieberman
- Total Time:
- 1 hr
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 35 min
- Level:
- Intermediate
- Yield:
- 4 servings
Ingredients
- FOR THE PUFF PASTRY:
- 1/2 cup pecans
- 1 tablespoon melted butter
- 1 tablespoon granulated sugar
- 1 tablespoon dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1 sheet store bought puff pastry, thawed (recommended: Pillsbury)
- FOR THE PEARS:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons dark brown sugar
- 1 1/2 pounds Bosc pears, cut into 1/2-inch slices (about 6 large or 8 small)
- FOR THE WHIPPED CREAM:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pure vanilla extract
Directions
Preheat 400 degrees F.
Chop the pecans to the consistency of rough crumbs. Toss with the butter, sugars and cinnamon in a small bowl. Spread the mixture out onto a baking sheet and cook in the oven 7 to 10 minutes, until darkened and lightly caramelized. Set aside to cool.
Roll out the puff pastry on a floured surface to 1/16-inch thickness. Cut the puff pastry sheet into 12 squares, approximately 3 by 3 inches. Lay out on a baking sheet and bake 15 to 20 minutes, until puffed and golden brown. Remove from the oven and set aside to cool.
Whip the cream, granulated sugar and vanilla in a mixing bowl until it forms soft peaks.
Place a puff pastry square in the center of a serving bowl or plate. Top with a few pears, whipped cream and pecan pieces. Repeat this process 2 more times ending with a sprinkle of nuts.
Melt the butter with both the sugars in a skillet over medium heat. Add the pears. Cook until pears are just tender and juices thicken to a syrup consistency, about 6 to 8 minutes.