SHF # 24 – Petits chaussons aux poires

Since a long time a wanted to bake chaussons aux pommes. For SHF # 24 – Little bites of delight, hosted by Cooksister, I finally made them of course in a mini-version.

Normally chaussons are filled with apple purée or compote. For the event I made a pear purée flavored with rosemary and ginger. The purée is so delicious you can eat it also without chaussons. ;-) Unfortunately the chaussons were so mini, I could fill them only with a teaspoon full of purée, so I served the purée aside as a nice dip.

Petits chaussons aux poires

Puff pastry (I bought one)
1 egg yolk
Pear purée

Heat oven to 200 C. Roll out the pastry. Cut out rounds using a glass. Cover one side of the rounds with pear purée. Beat the yolk with a 1 tb of water, brush the rounds with a small amount of egg. Fold the rounds in half and press the edges firmly, mark edges with a fork. Place on baking tray, paint with egg. Bake in the center of the oven for about 15-20 minutes. Remove from oven when nicely colored. Serve hot or cold.

Pear purée flavored with rosemary and ginger
1-2 tb brown sugar
4 small pears, peeled, pared and chopped
1 small rosemary twig
1 ts fresh ground ginger

Melt sugar in a saucepan, until it takes a light brown, add pears (eventually you need to add some water, depending how juicy the pears are). Add rosemary and ginger. Cover and cook over medium-low heat until pears are soft and start to break down. Uncover and cook over medium-high heat until mixtures thickens. Remove rosemary twig. Puree in a food processor. Let cool to room temperature.

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