Caramilk turnovers with fleur de sel and caramelized pears

Caramilk turnovers with fleur de sel and caramelized pears
  • Preparation 25 min
  • Cooking 35 min
  • Servings 9 turnovers
  • Freezing Absolutely

You are NOT READY for these Caramilk turnovers with fleur de sel and caramelized pears !!! Imagine the CRAZY combination… Your Sunday mornings will be next level!

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Caramilk turnovers with fleur de sel and caramelized pears

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Ingredients

  • 3 tablespoons butter
  • 1/3 cup maple syrup
  • 3 Bartlett pears, diced
  • 500 g thawed puff pastry, cold
  • Flour
  • 4 Caramilk chocolate bars, separated (you need 36 pieces)
  • Fleur de sel
  • 1 egg beaten with 1 teaspoon water

Preparation

  • Preheat the oven to 400°F. Line one (or two) baking sheets with parchment paper.
  • In a skillet heated over medium-low heat, melt the butter, add the maple syrup and pears. Stir and simmer for 10 minutes until the syrup has evaporated and the pears are tender. Stir from time to time. Remove from heat and set aside.
  • On a floured work surface, roll down the puff pastry into a 30 cm by 30 cm square then cut into 9 squares.
  • Put 4 pieces of chocolate per square of dough, 2 pinches of fleur de sel and distribute the caramelized pears.
  • Lightly brush the edges of the squares with the egg mixture and close in a triangle. Seal with a fork and place on the baking sheet. Brush the top with the egg.
  • Place in the oven and bake for about 25 minutes or until the pastry is golden brown!

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Our sommeliers suggest
Château Bastor-Lamontagne 2018
Bordeaux, France.
Produced by the Bastor and Saint-Robert vineyards, this magnificent Sauternes is characterized by great finesse, on notes of brioche, dried fruit, bread yeast, cooked apple and pear. A large sautive at a low price, impeccable on this style of dessert! See the product
Voyageur des Brumes, 5.2%
Dieu du Ciel!
Extra special bit of English influence, this beer will bring slightly caramel notes that will like the caramel of the recipe. These slightly herbaceous notes will support the pear. The slight bitterness of beer will be offset by the sweet dessert. A beer recalling the aromas of the slipper while highlighting it. See the product
Caramilk turnovers with fleur de sel and caramelized pears
Our sommeliers suggest
Château Bastor-Lamontagne 2018
Bordeaux, France.
Produced by the Bastor and Saint-Robert vineyards, this magnificent Sauternes is characterized by great finesse, on notes of brioche, dried fruit, bread yeast, cooked apple and pear. A large sautive at a low price, impeccable on this style of dessert! See the product
Voyageur des Brumes, 5.2%
Dieu du Ciel!
Extra special bit of English influence, this beer will bring slightly caramel notes that will like the caramel of the recipe. These slightly herbaceous notes will support the pear. The slight bitterness of beer will be offset by the sweet dessert. A beer recalling the aromas of the slipper while highlighting it. See the product

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