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…