Pears in dough filled with walnut cream

Pears in dough filled with nut cream - A seasonal delicacy

Preparation time: 25 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 10-15 minutes
Number of servings: 4-6

Who can resist a combination of sweet, juicy pears, covered with a crispy dough and filled with nut cream? This recipe is not only a celebration of seasonal fruits but also an opportunity to create a dessert that blends textures and flavors in a delightful way. Pears in dough filled with nut cream are perfect for both a festive meal and a quiet afternoon at home.

Ingredients needed:

For the pears:
- 4 larger pears

For the syrup:
- 3 tablespoons of sugar
- 200 ml water
- 1 teaspoon cinnamon
- 2 sachets of vanilla sugar

For the filling:
- 5 Savoiardi biscuits
- 100 g coarsely ground walnuts

For the dough:
- 1 egg yolk
- 2 tablespoons sugar
- 2 sachets of vanilla sugar
- A pinch of salt
- 1 tablespoon sour cream
- 5 tablespoons milk
- 5 tablespoons oil
- 300 g flour
- 1/2 sachet baking powder
- A pinch of baking soda

For brushing the dough:
- 1 egg yolk
- 1/2 teaspoon milk

For the cream:
- The syrup in which the pears were boiled
- 50 g butter
- Walnuts + biscuits (remaining from filling the pears)

Step-by-step preparation:

1. Preparing the pears
Start by peeling the 4 pears, being careful not to damage them. Use a thin-bladed knife to remove the core, but be careful not to pierce them. The stems will remain intact, adding a rustic touch to your dessert.

2. Preparing the syrup
In a double-bottomed pot, caramelize the 3 tablespoons of sugar. Stir constantly to avoid burning the sugar. When it turns golden, extinguish it with 200 ml of water. Continue stirring until the sugar is completely dissolved. Add the cinnamon and vanilla sugar, then submerge the pears in the syrup. Let them simmer for 7-10 minutes, turning them on all sides to flavor evenly. If the pears are very juicy, a shorter time in the syrup may be sufficient.

3. Cooling the pears
After the pears have boiled, remove them from the syrup and let them drain well. Now is the perfect time to prepare the dough.

4. Preparing the dough
In a bowl, beat the egg yolk with the sugar, vanilla sugar, and salt until frothy. Gradually add the oil, sour cream, and baking soda, which will dissolve in the sour cream. Incorporate the milk and, gradually, the flour mixed with baking powder. You will obtain a slightly elastic dough that will rest for 10-15 minutes.

5. Preparing the filling
In a food processor, break the biscuits and mix them with the walnut meat until you obtain a homogeneous mixture. This filling will add a delicious nutty flavor to your dessert.

6. Assembling the pears
Roll out the dough on a work surface, forming a thin sheet of about 2-3 mm. Cut it into long strips. Using a teaspoon, fill each pear with the biscuit and walnut mixture. Moisten the pears with syrup to help the dough adhere better. Twist the strips of dough around the pears, making sure to form a "basket" at the base to prevent the filling from leaking.

7. Brushing the dough
Mix the egg yolk with the milk and generously brush the dough. This step will ensure that the dough takes on a beautiful and appetizing color during baking.

8. Baking
Place the filled pears in a baking dish lined with parchment paper and put the dish in the preheated oven at 180 degrees Celsius for 40-45 minutes, or until the dough turns golden and crispy. During baking, turn the pears on all sides for even browning.

9. Preparing the caramel cream
Don’t let the syrup go to waste! Put it back on the heat to thicken a bit. Add the butter and, after it melts, incorporate the remaining walnuts and biscuits mixed with a tablespoon of cocoa. Stir continuously for 2-3 minutes until you obtain a consistent cream, which you can serve alongside your delicious pears.

Serving suggestions and variations
These pears in dough can be served warm, alongside a scoop of vanilla ice cream or with fresh whipped cream. You can also add a caramel glaze on top for extra flavor. If you want a healthier version, you can replace the sugar with honey or maple syrup in the caramel syrup.

Nutritional benefits
Pears are rich in fiber, vitamin C, and antioxidants, having a beneficial impact on digestion and the immune system. Walnuts are an excellent source of healthy fats, protein, and minerals, contributing to heart health.

Frequently asked questions
1. Can I use other fruits for this recipe?
Of course! Apples or peaches are delicious alternatives that pair perfectly with the proposed dough and filling.

2. How can I store the pears in dough?
It is recommended to consume them fresh. If there are leftovers, you can keep them in an airtight container in the fridge for 1-2 days.

3. Can I make the dough a few days in advance?
Yes, you can prepare the dough a few days in advance and keep it in the fridge. Make sure it is well covered to prevent it from drying out.

This recipe for pears in dough filled with nut cream is a true feast for the senses. It will bring you not only satisfaction when you prepare it but also the admiration of your loved ones when you serve it. Happy cooking!

 Ingredients: 4 larger pears For the syrup: 3 tablespoons sugar 200 ml water 1 teaspoon cinnamon 2 packets vanilla sugar For the filling: 5 Savoiardi biscuits 100 g coarsely ground walnuts For the dough: 1 egg yolk 2 tablespoons sugar 2 packets vanilla sugar 1 pinch of salt 1 tablespoon sour cream 5 tablespoons milk 5 tablespoons oil 300 g flour 1/2 packet baking powder 1 pinch of baking soda For brushing the dough: 1 egg yolk 1/2 teaspoon milk For the cream: the syrup in which the pears were boiled 50 g butter walnuts + biscuits (what remains from filling the pears)