Pear Puff Pastries
- 400 grams Puff pastry dough (frozen)
- butter (for the molds)
- Pastry flour (for working the dough)
- 4 Pear (600 grams or approximately 1 pound)
- 1 tablespoon lemon juice
- 200 grams Taleggio cheese (or other soft cheese such as Camembert)
- 2 eggs
- 80 milliliters Whipped cream
- 150 grams Sour cream
- freshly ground peppers
- 1 teaspoon dried thyme
- fresh thyme (for garnish)
Lay the puff pastry sheets out on a work surface, cover with a kitchen towel and allow to thaw.
Preheat the convection oven to 200°C (approximately 400°F).
Coat 12 small ramekins (or a muffin tin) with butter. Roll out the dough on a floured surface about 4 mm (approximately 1/8 inch) thick. Cut into squares measuring 10-12 cm (approximately 4 inches). Place in the molds and lightly press so that the edges point upwards.
Rinse the pears, core and cut into cubes, then immediately mix with the lemon juice. Remove the rind from the cheese and cut into small cubes. Mix the eggs with the cream and sour cream and season with salt, pepper, nutmeg and thyme. Stir in the cheese and distribute in the cups. Arrange the pear pieces on top, press gently and place in the preheated oven. Bake until golden brown, about 25 minutes. Garnish with fresh thyme and serve.