Celebrate the harvest season with a bounty of puffed pastries made with and shaped like apples and pears.
16 to 18
For the almond filling:
7 tablespoons butter, room temperature
1/2 cup sugar
1 large egg
1 cup almond meal
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon rum
Pinch of sea salt
For the pastries:
1 box puff pastry, defrosted according to package directions
1 egg, for egg wash
For the filling: In a medium bowl, mix butter and sugar together with a spatula until fluffy. Add egg, beating well until incorporated. Stir in almond meal, vanilla extract, almond extract, rum and salt, and mix well. Set aside while cutting the puff pastry.
For the pastries: Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray lightly with cooking spray.
With a paring knife, cut the puff pastry dough into apple and pear shapes, using the size of your fruit as a guideline. Cut out a stem and leaf for each puff pastry and add to each “fruit”. Place in the refrigerator to chill while you prepare the fruit.
Slice fruit thinly, keeping in mind the shape of the pastries.
Remove puff pastry fruits from the refrigerator. Top them with a teaspoon of almond filling, then place fruit slices lengthwise over top mimicking the shape of the fruit, arranging them in parallel rows. Leave about a 1/4-inch border around the outside to allow the puff to rise. Brush with egg wash.
Lower oven temperature to 425 degrees, and bake the pastries for 15 to 18 minutes, until browned and bubbling.