Layer cake with pear

Description

A layered pear pie is not like any other, neither in form, nor in content, nor in the method of preparation. Therefore, if you like culinary experiments, pay special attention to this recipe. It's also nice that for all its originality, preparing such pastries is not at all difficult. Yes, and we use ready-made, frozen puff yeast dough. So, do not hesitate: you will definitely cope with the preparation of a pear pie! And, please, take your time to serve this delicacy on the table: let the pastries cool to a perfect, slightly warm state.

Cooking

Step 1

Let the pear puff pastry thaw. Prepare the syrup. To do this, peel the pear, cut into quarters and remove the core with seeds. Cut the pulp into medium-sized cubes.

Step 2

Transfer the syrup pears to a saucepan and drizzle with lime juice. Add berries, sugar, butter, seeds and half a vanilla pod, water. Bring to a boil over medium heat and simmer for 10 minutes.

Step 3

Remove half of the vanilla bean from the syrup. Grind the syrup with berries in a blender, then rub through a fine metal sieve and let cool completely at room temperature.

Step 4

Roll out the pie dough on a table dusted with flour so that you get a round layer with a diameter of 30 cm. Transfer it to a baking sheet lined with baking paper.

Step 5

For the filling of the pie, cut the butter into small cubes. Peel the pears, cut into quarters and remove the cores with seeds. Cut the pulp into small cubes.

Step 6

Mix the pears with all the other ingredients of the filling and place in the middle of the dough in the shape of a dome so that its base diameter is about 10-12 cm.

Step 7

Lubricate the edges of the dough of the future pie with water using a brush. Then collect them over the filling, forming a "bag". Bring the edges of the pie together tightly and pinch with your fingers.

Step 8

Lubricate your hands with vegetable oil and with two palms, pressing on the “bag” from above, distribute the filling throughout its entire internal space. You should get a disk with a diameter of 18-20 cm.

Step 9

Beat the protein with a whisk and grease the surface of the dough with it. Sprinkle with sugar. Make 3-4 punctures on top with a knitting needle and refrigerate for 15-20 minutes. Bake the pear pie for 25-30 minutes at 200°C. Drizzle with pear syrup before serving.