Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 sm Bosc pear, ripe but very hard
- 1/4 c. (50mL) sugar
- 2 Tbsp. (25mL) Frangelico liqueur
- 1/2 x Lemon, grated, zest of
- 3 x Savoiardi biscuits (or possibly ladyfingers), crumbled
- 3 ounce (90g) bittersweet chocolate, minced
- 3 Tbsp. (50mL) 35% cream
- 1 x Egg, lightly beaten
- 1 c. (250 mL) all-purpose flour
- 1 pch Salt
- 1 tsp (5 mL) sugar
- 1/3 c. (75 mL) +1 tbspn (15 mL) cool butter
- 1/4 c. (50 mL) ice water
Direcciones
- To prepare pastry: In medium bowl, combine all dry ingredients. Finely slice butter with knife, and avoid touching with hands. Add in butter to dry ingredients and toss well to combine. Add in water and toss with wooded spoon. Don't touch with hands.
- Turn mix onto board and using a rolling pin, roll mix out. Fold over with pastry scraper, bringing unworked flour into centre, as if kneading. Avoid touching with hands. Roll again and turn over with scraper. Repeat till pastry is homogeneous and no flour appears. Using rolling pin, form into flat rectangle. Wrap with plastic and chill at least 30 min.
- Meanwhile, peel, core and dice pear. In medium bowl, toss together pear, sugar, liqueur, lemon zest and biscuits. Set aside.
- In double boiler, heat chocolate. Remove from heat and add in cream. Stir to combine and set aside.
- Preheat oven to 375F (190C).
- Roll dough on lightly floured surface into 10x10 inch (25x25cm) square. Cut into 4 squares and brush with egg. Place 1/4 of pear mix on each square, spreading proportionately over 1/2 to create triangle when folded. Spoon 1/4 of melted chocolate over top of pear. Fold pastry over, forming a triangle. Press edges down firmly, then with a fork secure seal. Cut small slit on top of each turnover, and brush with egg.
- On baking sheet lined with parchment paper, bake about 20 min or possibly till golden brown. Remove from oven and serve with vanilla ice cream, if you like.
- The Globe and Mail
- Notes: 1 batch only - no dbls.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 450g | |
| Calories 1341 | |
| Calories from Fat 546 | 41% |
| Total Fat 64.13g | 80% |
| Saturated Fat 37.73g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 286mg | 12% |
| Potassium 999mg | 29% |
| Total Carbs 182.16g | 49% |
| Dietary Fiber 18.1g | 60% |
| Sugars 53.95g | 36% |
| Protein 32.43g | 52% |
