Pear and apricot breakfast puffs

>> Sunday, September 20, 2009

For breakfast on this (finally) sunny Sunday, I whipped up a ravioli-like breakfast that was the perfect compliment to my morning. Light, fresh and fruity, the pear and apricot breakfast puff will surely be a morning favorite in my house.

Taking advantage of ingredients I already had on hand, the puffs were pretty simple to pull together. All you need to create and enjoy pear and apricot breakfast puffs for yourself is:

Pear (1, chopped into small pieces)
Dried apricots (small handful, chopped into small pieces)
Stick butter (1 tbsp)
Puff pastry sheet (thawed)
Light rum

Pre-heat the oven to 400 degrees.

On a cutting board or counter top, sprinkle a light coat of flour to coat the surface. Lay the puff pastry out and let thaw. After thawed, use a small circular cookie cutter to make identical circles of pastry from entire sheet. Make sure they are lightly floured on each side and set aside.

In a large skillet, heat butter. Add in chopped pears and apricots and stir, coating the fruit in butter. Let simmer for two minutes. Add in a splash of light rum and sprinkle with flour thicken the mixture. Top off with a dash of cinnamon and allspice, stir and continue simmering for a few minutes then remove from heat.

To assemble the puffs you will need two circles per puff and the fruit filling. Working on your floured surface, spoon a small amount of fruit filling, making sure you get a mixture of both pear and apricot, onto the bottom pastry circle. Don't overfill. Take another pastry circle and place on top of the filling and press the edges down to the bottom pastry to create a seal. Place the pastry puff on a buttered or greased baking pan and repeat until you have used all the pastry circles.

With your puffs assembled, brush each top with light rum, sprinkle with sugar and cinnamon and pop into the oven for 15 minutes.

While your puffs are baking, continue heating any remaining mixture in the skillet over low heat to serve up later.

When your puffs are done baking, remove from the oven and let cool for a few minutes. Plate your puffs and any remaining pear and apricot mixture. Enjoy!


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