I made a pear compote with vanilla lately. And it’s truly delicious. I plan to make an other batch, because it’s already all gone. It’s just fine to eat it on a slice of fresh bread with butter or it makes a perfect filling in pastry.
I adapted this recipe for the dough. I kept the proportions but I used more flour (150g vs 110g) and less butter (60g vs 80g). And I cheated, letting the dough to rest for 20 minutes in the freezer for each turn. I used some little brioche pan to make the fancy shape. And I sealed the edge with an egg white and brush the top with the egg yolk.
Paprika really liked them. So I thought maybe you would too…
Those look so wonderful and pretty! A delightful treat!
Cheers,
Rosa
They look great! Is it really cheating leaving the dough resting in the freezer?
Sometimes cheating is the best part of cooking…
those look incredible! so flaky, and i always love something handheld. did you take pastry classes previously? your treats are flawless.
cheers,
*heather*
yummm..so pretty! You are really talented !!
I love all the delicate pastries you bake. They look amazing.
Rosa, Alessandra, Leemei, Shaz, thank you girls !
Heather, no pastry classes, but I have to admit I like to work the dough.
They look marvelous indeed. The pictures are beautiful, looking at them makes you want to take a bite every second
Your photos just take my breath away! So beautiful!