Every month the lovely people at Devo Olive Oil send me samples to review. I love to take them and use them in a new recipe or use them to replace an ingredient in an old one. This month I was sent Cinnamon Pear Balsamic Vinegar and Roasted Walnut Olive Oil. What a beautiful combination! They would make a delicious vinaigrette just combined together but as soon as I saw them I thought pastry. So pastry it was!
Bear in mind though, that the filling, the apples and pears in caramel can go many a place. It would be delicious on ice cream or pudding. I wouldn’t hesitate to serve it on pork. Heck, it’s yummy just by itself! So if you don’t want to go to the fuss of pastry enjoy the fruit in a yummy sweet/tart sauce.
Apple and Pear Pastry with Cinnamon Pear Balsamic Caramel
For the Cinnamon Pear Balsamic Caramel
Make the Puff Pastry Dough (the recipe is from the Cooking.com website)
In a large bowl mix together the flour and salt. Cut the butter up into 1/2 inch slices (NOT CUBES) and toss into the flour mixture until the butter pieces are coated and separated.
Add the ice water and quickly mix with a spoon. Large pieces of butter will remain and the dough will be incredibly sticky.
Turn out onto a floured surface and knead 10 times by pressing and pushing the dough together to form a rough ball.
Shape the dough into a rough rectangle. it will have dry looking areas and be lumpy. Make the corners as square as possible. Slightly flatten it.
This was the first time I made this and once I got started into the next sections I got involved and forgot to take photos. Very sorry. The directions are descriptive so you will understand. A big D’OH from me!
Working on a well-floured surface, roll the dough into an 18×15-inch rectangle. Fold crosswise into thirds to form a 15×6-inch rectangle. Give dough a quarter turn, then fold crosswise into thirds to form a 5×6-inch rectangle and to create 9 layers. Repeat the rolling, folding, turning, and folding process once more, forming a 5×4-inch rectangle. Wrap dough with plastic wrap. Chill for 20 minutes. Repeat the rolling and folding process 2 more times. Before using, chill dough for 20 minutes more.
For this recipe I used half of the dough produced. I put the other half in the freezer for another time.
While the dough is chilling peel and core the apples and pears and cut them into 1/2 inch slices.
Make the Cinnamon Pear Balsamic Caramel
Put the butter, salt and brown sugar in a large saute pan. Let them melt together until they form the beginnings of a caramel. Add the Cinnamon Pear Balsamic Vinegar. Let the mixture just come to a boil. Lower the heat and add half of the apples and pears. Let them cook until the fruit is very soft.
Add the remaining apples and pears. Cook until the fruit is just beginning to soften and the caramel is nice and thickened. Set aside.
Put it All Together
Preheat the oven to 400°
Take the pastry dough out of the refrigerator, unfold it and cut it in half. As I mentioned above I put the second half in my freezer to use later.
Roll the dough into a rectangle, 1/4″ thick. Mine was the 15″ by 18″ I kept rolling to for the dispersion of the butter. Trim the edges.
Cut about 2″ in on each side to make strips.
Move the dough to a parchment or silicone lined baking sheet. Place the apple/pear caramel mixture down the center.
Fold the bottom and top up and under and trim. Bring the two opposing sides together, twist and let the ends fall to the other side. Brush with the egg wash.
Bake at 400° for 40 – 45 minutes until nice and brown. Turn the pastry halfway through baking. Let cool on a wire rack.
I can tell you this was just as good warm on the first day as it was at room temperature on the second day. I will not confirm or deny if there was any to eat on the third day. The pastry was light and buttery and a perfect foil for the sweet/tart filling. It is not a dessert it is a pastry – it’s breakfast or brunch.
You can visit Devo Olive Oil and you can find them on Facebook, Twitter, YouTube and Pinterest. There is a special on this month’s featured flavors: Cinnamon Pear Balsamic and Roasted French Walnut Oil.
Disclosure: I received samples from Devo Olive Oil. All opinions are my own and I received no other compensation for this post.