Sometimes I have good ideas. Wrapping pears in pastry was one of my good ideas. It’s further proof that you really can wrap anything in pastry and turn it into one of those, “oh my, why is this so amazing?”, kind of dishes. I got the idea from this cafe, though what I actually ended up doing was far, far from the original idea. It’s basic, yet has a showy quality about it. Just a basic pastry wrapped around a half of a pear, baked until golden, then topped with the luscious combination of whipped cream and maple syrup, to add a crunch I tossed on some walnuts.
Oh how they got their name. I was making them, and my mom said, “Oh, I didn’t think you would be swaddling the pears. How cute.” Hence swaddled pears, I think it’s quite an appropriate name. (My mother is kind of a all things baby nerd)
2 cups flour
2/3 cup butter, cut into 1/2 inch pieces
1/2 teaspoon salt
2 tablespoons ice water
4 pears, peeled, cut in half, and cored, and padded dry
3/4 cup cream + 1 tablespoon
Combine the flour and salt together in a mixing bowl. Toss in the butter cubes, using your hands, crumble the butter into the flour until a course meal forms. Slowly add the water tablespoon at a time, cutting into the mixture using a knife. Once a dough is formed, pat into a ball. Chill for 30 minutes.
Heat oven to 350
Pull out the chilled dough and roll until its’s 1/4″-1/8″ thick. Cut rectangles big enough to cover the pears. Place the pears face down on your countertop, and wrap the dough around them, pressing lightly into the pear. Using a paring knife cut the edges of the pastry so it meets just where the pear rests on the counter, arrange finished pears onto a cookie sheet. Using the scraps of dough, cut little leave shapes. Whisk together the egg and 1 tablespoon of cream in a small bowl. Brush the egg mixture using a pastry brush onto the finished pears. Using the egg wash as a glue gently press the cutout leaves into the tops of the pears, brush them with the egg wash.
Bake for about 30 minutes, or until they are nicely browned.
Whip the 3/4 cup cream spike with powdered sugar, vanilla, and cinnamon if you would like.
Serve with whipped cream, walnuts, and a dash of maple syrup.