What a lovely pear

A lovely pair?

Yes, I know, it’s the worst fruit joke in the world but I just couldn’t resist.

And you’ll have to forgive me – I’m looking for jokes and a bit of cheering up at the moment. Each year around this time, I start to get the seasonal blues. They increase with the cold and dark, turn a slight corner after the winter solstice, but don’t evaporate entirely until mid-August.

I have strategies in place to deal with it – regular yoga practice helps. Getting enough sunlight too. And just trying to enjoy the passing seasons and the particular pleasures they reveal.

Which is why I’m preoccupied with pears this week. Especially these cute mini ones from a market in the Southern Highlands. Apples are good at the moment too. My favourite type is Gala, and they’re freshly picked and filling the shelves right now. They are a happy part of Autumn.

Combine them together and (of course) wrap them in pastry to create a delicious wee snack that warms the toes. This recipe includes prunes, with a hit of fibre that does us all good. Although you’re welcome to omit them and be really naughty and add a dollop of Nutella to your mix instead.

vegie smugglers apple and pear pastries

I know they smell great, but try not to burn your tongue!

Apple, pear & prune squares

3 sheets frozen
puff pastry
1 apple (Granny Smith or Gala), thinly sliced
1 pear, thinly sliced
½ cup pitted prunes, finely chopped
½ tsp vanilla essence
¼ tsp ground cinnamon
2 tbsp almond meal
1 tsp caster sugar
1 egg, whisked, for sticking and glazing
Caster sugar, for sprinkling

Icing sugar, for dusting, to serve

Preheat oven to 180C. Line an oven tray with baking paper.

Before the pastry thaws too much, use a sharp knife to score each square into two rectangles. Snap apart. Then score each rectangle into 4 pieces (so each sheet yields 8 rectangles). Break apart and leave to thaw.

In a large bowl, mix together the rest of the ingredients except the egg and caster sugar. Dollop 1 tsp of mixture at one end of each piece of pastry, leaving a 1cm border. Brush the edges with egg, fold over and press the edges together. Brush the tops with egg and sprinkle with a little caster sugar.

Transfer to the oven tray and bake for 15-20 minutes until golden. These will be HOT when they come out of the oven. Dust with icing sugar. Serve plain or with ice-cream.


And check out these other Vegie-Smuggling pastry recipes…
Chicken sausage rolls
Beef Triangles
Traffic light swirls

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2 Responses so far »

  1. 1

    Tennille said,

    Just wanted to say I made these last week and they were delicious! As a busy mum of two I am always looking for food I can freeze to make future meals quick and easy…. so before putting in the oven I froze half of them (on a tray for 2hrs until hard and then transferred to sandwich bags). I pulled them out of the freezer this morning and put straight into the oven and they come out cooked beautifully! Thanks for a great ‘freezable’ recipe!

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