Chocolate & Pear Pastries (Fagotttini)
User Reviews
5.0
3 reviews
Excellent
Chocolate & Pear Pastries (Fagotttini)
Report
These easy to make Chocolate & Pear Pastries are made with puff pastry. Filled with fresh pears and chocolate chips. Nothing easier or more delicious than that!
Share:
Ingredients
- 1 roll puff pastry either store bought or homemade
- 1 large pear (or 2 small) peeled and cubed small*
- 2 tablespoons granulated sugar
- 2 tablespoons water
- ½ tablespoon cornstarch
- 2-3 tablespoons mini chocolate chips (dark, white or milk chocolate whatever you prefer)
*It should equal about 1 1/4-1 1/2 cups cubed
Instructions
- Pre-heat oven to 350F (180C). Line a medium large baking sheet with parchment paper.
- In a medium pot add the chopped pears, sugar, water and corn starch, stir to combine, cook on low/medium heat, stirring often until thickened about 15 minutes, move to a clean bowl to cool.
- Unroll the puff pastry (if frozen then let thaw completely) and roll a couple of times with a rolling pin, cut into 6 rectangles (or squares). On the bottom half of every rectangle (or square) divide the pear filling evenly, sprinkle with some chocolate chips on top.
- Make 3 slashes on the top half of every rectangle and fold over to cover the filling, seal the edges with a little water, and then seal again with the tongs of a fork.
- Place on a parchment paper lined cookie sheet, brush a little milk on each pastry and sprinkle with a little sugar, bake for approximately 15 minutes or until golden. These are so good either warm or room temperature. Enjoy!
If you wish to make homemade then my Homemade Puff Pastry is very good and popular.
Notes
- If you have round puff pastry then you could always cut them into triangles and chocolate croissants instead. Place the pear and chocolate chips at the top part of the triangle and roll up. Bake the same way.
- I like to use ripe but firm pears and for me the best tasting pears for baking are Abate, Anjou, Bartlett or Bosc pear. For cooking or baking the best way to tell if they are firm but ripe, is when pressed near the stem the fruit should yield only slightly.
- If they are soft on any part of the fruit they are too ripe and should not be used for baking, (but can be eaten).
- These are best served the day they are made, the recipe doesn’t make a lot so that should be no problem, at least it wasn’t for us!
- They can be kept for a day at room temperature (as long as your house isn't overly warm, anymore than that they should be stored in the fridge. They will keep for up to 2-3 days in the refrigerator. Bring to room temperature or warm them up in the oven or microwave before serving.
- If you wish to freeze them, place the baked tarts on a cookie sheet and freeze for about 4-6 hours, then wrap them carefully with foil or plastic wrap, place in a freezer safe bag or container.
- They can also be frozen unbaked the same way, be sure to thaw in the fridge over night before baking. Baked tarts will keep up to 4 months in the freezer and unbaked up to 3 months.
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
5mg
(0%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
21IU
(0%)
Vitamin C
2mg
(2%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6pastries
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 5mg | 0% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
