My wonderful friends, Peg and Harve, gave me more pears from their tree again this year. I could have eaten them all they were so sweet and juicy. But I had just enough left to make this recipe and I had all the ingredients on hand without going to the store.
Now, I have to tell you that my husband’s favorite dessert all his life has been apple dumplings. After eating this, he proclaimed that this was now his all-time favorite dessert. WOW! I’m really shocked at that statement, but it was an pretty awesome dessert.
We did eat it with a scoop of ice cream, but personally, I like it without better. Art liked it with ice cream.
- 1 sheet Puff Pastry, defrosted
- 3 oz. cream cheese, softened
- 1 teaspoon lemon zest
- 3 medium pears, peeled, cored and sliced
- 1/2 cup sugar
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 egg / 3 T. water
- 1/4 cup powdered sugar
- 2 tablespoons milk or half & half
- 1/4 cup apricot preserves
Preheat oven to 375 degrees.
Add your puff pastry sheet to a sheet of parchment paper. Using a rolling pin, roll it out and extra inch and a half longer. Use a knife to make strips on the two sides.
In a small bowl, add the cream cheese and lemon zest, mix to combine. Spread it evenly down the middle of the puff pastry.
Add the pears to the top of the cream cheese layer.
In a small bowl, add the sugar, nutmeg and vanilla. Mix with a spoon until all is combined. Sprinkle half the vanilla sugar on the pear layer. Reserve the remaining vanilla sugar to the top.
Start braiding the strips, folding them over each others length of the braid, pinching ends closed. Brush with egg wash and sprinkle the remaining vanilla sugar on top.
Bake for 30 – 35 minutes. Remove. Let cool 15 minutes. Mix up the glaze ingredients and add to the top of the braid. (I didn’t use this, but it’s totally up to you if you want to use it or not.)
Serves 6 – 8 (depending on how big you cut them)
“The bottom line of every prayer should be, “Your will be done.”