Mini Pear Galettes

(Ben Stenn)

This easy, impressive dessert from chef Ben Stenn showcases pears in a flaky puff pastry crust: “The pastry puffs up around the fruit and the juices cook down and concentrate the flavors.”

Choose firm pears that will soften as they bake but still hold their shape.

(Ben Stenn)

Serves 6

• 2 Starkrimson, Comice, Taylor’s Gold, or Bosc pears, plus more for serving
• 1 teaspoon almond flour
• 1 teaspoon sugar
• 1 teaspoon all-purpose flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon grated fresh nutmeg
• 1 10-by-15-inch sheet frozen puff pastry (8 1/2 ounces), thawed
• 1 egg white, lightly beaten
• Crystal sugar, for decoration

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Halve the pears, remove the cores and stems, and slice thinly.

In a medium mixing bowl, toss the pear slices with the almond flour, all-purpose flour, sugar, and spices. Let sit for 5 to 10 minutes while you roll out the pastry.

Cut the puff pastry sheet into 6 (5-by-5-inch) squares. Roll each square out to 1/4-inch thickness. Don’t worry about keeping the square shape; you want it to round out, which will happen naturally.

Transfer 2 heaping tablespoons of the pear mixture into the center of each rolled-out pastry portion. Pleat the edges of each galette.

Brush the edges with the egg white and sprinkle with crystal sugar.

Transfer the galettes to the parchment-lined baking sheet and bake for 20 to 25 minutes. Check at the halfway point of baking to ensure everything is going according to plan. Some ovens are hotter than others, and you might need to adjust the baking time accordingly.

Serve warm with fresh sliced pear and vanilla ice cream.

Recipe courtesy of Ben Stenn, chef and owner, Celilo Restaurant and Bar