Fruit Parisian

Fruit pastries – a delicacy that combines the flavor of fruits with the fluffy texture of the dough, bringing a touch of nostalgia in every bite. This traditional recipe is perfect for breakfast, a snack, or dessert, and its flavors will surely make your day better. Let's discover together how to prepare these delicious fruit pastries, step by step!

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

Filling:
- 1 kg apples (preferably sweet and fragrant apples)
- 1 large quince (for a distinct taste)
- 3 pears (for a velvety texture)
- 150 g sugar (adjustable to taste)
- 1 tablespoon cinnamon (adds a warm and comforting aroma)

Dough:
- 1 kg flour (choose a quality flour for a fluffier dough)
- 1 tablespoon margarine (or butter, for a richer taste)
- 2 tablespoons sour cream (adds a creamy note)
- 1 egg (to give consistency to the dough)
- A pinch of salt (to balance the sweetness)
- 2 tablespoons sugar (to sweeten the dough)
- Half a cube of fresh yeast (or 7 g dry yeast)
- A cup of warm water (to activate the yeast)
- An egg for brushing (for a golden and shiny crust)

Nutritional information (per serving)
- Calories: approximately 250 kcal
- Protein: 4 g
- Fat: 6 g
- Carbohydrates: 45 g
- Fiber: 2 g

Preparing the filling

1. Cleaning and cutting the fruits: Start by peeling the apples, quince, and pears. Cut them into small cubes, making sure to remove the seeds and fibrous parts.
2. Cooking the fruits: In a large pan, add 2 tablespoons of oil, the fruit cubes, 150 g of sugar, and 1 tablespoon of cinnamon. Sauté over medium heat, stirring occasionally, until the fruits release their juice and it reduces, leaving a delicious and fragrant filling. This process takes about 10-15 minutes. Make sure the fruits don’t burn by adding a little water if necessary.

Preparing the dough

3. Activating the yeast: In a small bowl, dissolve half a cube of yeast in a cup of warm water. Let it sit for about 10 minutes until a foam forms on the surface. This indicates that the yeast is active.
4. Mixing the ingredients: In a large bowl, combine 1 kg of flour, 1 tablespoon of margarine, 2 tablespoons of sour cream, 1 egg, a pinch of salt, and 2 tablespoons of sugar. Add the activated yeast and knead the dough well until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.
5. Letting the dough rise: Cover the bowl with a clean towel and let it sit in a warm place for about 1 hour, or until the volume of the dough doubles.

Forming the pastries

6. Dividing the dough: After the dough has risen, divide it into 12 equal portions. Form small balls from each portion.
7. Rolling out the dough: On a floured surface, roll out each ball of dough with a rolling pin until you get oval or round shapes, about 1 cm thick.
8. Adding the filling: Place a generous spoonful of fruit filling in the center of each dough shape. Fold the edges of the dough over the filling, forming a well-sealed package.
9. Brushing the pastries: Arrange the pastries on a baking tray lined with parchment paper. Beat an egg and add a tablespoon of sugar, then gently brush each pastry to achieve a golden and shiny crust when baked.

Baking

10. Baking the pastries: Preheat the oven to 180°C. Bake the pastries for 25-30 minutes or until they are beautifully browned. You will smell an irresistible aroma of fruits and cinnamon filling your kitchen!

Serving

Let the pastries cool for a few minutes before serving. They are delicious both warm and at room temperature. You can sprinkle them with powdered sugar for an elegant look or serve them with a scoop of vanilla ice cream for an unforgettable dessert.

Variations and useful tips

- Filling variations: Instead of apples, quince, and pears, you can experiment with other seasonal fruits, such as peaches, plums, or even berries. Each variation will bring a unique touch to your pastries.
- Dough enhancements: You can add a few drops of vanilla essence or lemon zest to the dough for an extra flavor boost.
- Serving: These fruit pastries pair wonderfully with a warm tea or a refreshing lemonade. You can also pair them with a caramel or melted chocolate sauce for an extra treat.

Frequently asked questions

- Can I use dry yeast? Yes, you can use dry yeast, but make sure to activate it according to the instructions on the package.
- How can I store the pastries? They can be stored in an airtight container at room temperature for a few days.

Personal note

This fruit pastry recipe reminds me of my childhood when my grandmother used to make these treats every weekend. Their inviting aroma was unforgettable and will surely bring you pleasant memories too! Each bite is a perfect combination of the sweetness of the fruits and the fluffy texture of the dough, and with each pastry savored, you will want to share this recipe with your loved ones.

Now that you have all the necessary information, all that’s left is for you to get started! Enjoy your meal!

 Ingredients: Filling: 1 kg apples 1 large quince 3 pears 150 g sugar 1 tablespoon cinnamon Dough: 1 kg flour 1 tablespoon margarine 2 tablespoons sour cream 1 egg a pinch of salt 2 tablespoons sugar half a cube of yeast one cup of warm water one egg for brushing

 Tags:  parisian with apples