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Traditional Viennese Pears in Puff Pastry | Crispy & Juicy
(0)
45 min
Under an hour
Gurkerl Küche
Ein herbstlicher Mehlspeisen-Klassiker der Wiener Küche: Ganze, saftige Birnen mit einer feinen Zimt-Nuss-Füllung, umhüllt von knusprig gebackenem Blätterteig direkt aus dem Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat and line a baking sheet with baking paper.
Wash the pears thoroughly, rub dry, and peel as desired (be sure to leave the stem on for the traditional look). Carefully hollow out the core from the bottom using an apple corer or small spoon to create an opening.
For the filling, finely chop or grate the walnut kernels. In a small bowl, mix with granulated sugar, ground cinnamon, and liquid honey to form a pliable, aromatic paste. Firmly fill the hollowed-out pears from the bottom with the nut mixture.
Chef's tip
Firm, aromatic pear varieties such as Williams Christ or Abate Fetel work particularly well, as they retain their shape during baking in the oven and remain wonderfully juicy.
Serve the warm pears in puff pastry traditional Viennese style with a scoop of Bourbon vanilla ice cream or fine vanilla sauce.
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