Knitting group was coming over. Snacks were needed. So with some extra puff pastry and pears leftover from the recent canning projects, I pulled these bites together. And they were so good. So autumnal. Not too sweet and just sticky enough.
1 sheet of puff pastry
2-3 tbl. unsalted butter
1/2 cup brown sugar
A pinch of salt
1 tbl. Whiskey or Scotch (optional)
3-4 pears (I used Bartlett, but any pear will work)
1/2 cup (approximate) of chopped pecans
I used silicone cupcake forms, but these could be made in paper lined muffin cups just as easily. I’m really in love with my silicone cupcake forms. I use them all the time – for baking, playdough projects, kindergarten sorting math, toddler games, serving soft boiled eggs…
But back to pears.
Preheat your oven to 400*. Cut your puff pastry into 16 equal(ish) rectangles. Put one square in the bottom of each cupcake paper.
Melt the butter and add the brown sugar. Stir and brown just a little, for about 2-3 minutes. Add the the salt and the whiskey/scotch (if using) and cook for another minute or so. Set aside.
Core and quarter the pears and chop the pears into chunks. Put 3-5 chunks on top of the puff pastry. Add a spoonful of pecans over the pears. Drizzle the butter/brown sugar over the nuts and pears a spoonful at a time. Use it up.
Bake for 20 minutes. Let them cool before serving – this allows the butter and sugar to really soak into the puff pastry.
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