Delicate, flaky puff pastry topped with tender cinnamon-poached pears and a hidden chocolate spread for a sweet surprise. These elegant pastries are simple to make yet feel truly special—perfect served warm with a scoop of vanilla ice cream
Flaky, golden puff pastry, tender pears gently poached with vanilla and cinnamon, and a hidden spoonful of chocolate that melts into the fruit as it bakes—these Poached Pear Puff Pastries are one of those desserts that feel bakery-worthy but are surprisingly easy to make at home.
Each bite gives you crisp layers, soft fruit, and just enough sweetness to feel indulgent without being heavy. They’re elegant enough for a dinner party, yet simple enough for a cozy weekend treat—especially when served warm with a scoop of vanilla ice cream.
Simple Ingredients, Big Flavor
This recipe relies on a short list of well-chosen ingredients that truly shine. Bartlett pears are ideal here: ripe but still firm, they poach beautifully and hold their shape while becoming tender and fragrant.
The poaching liquid, scented with vanilla, cinnamon, and lemon peel, infuses the pears with gentle warmth and creates a syrupy glaze that adds both flavor and shine once baked.
Why Store-Bought Puff Pastry Works
Using good-quality store-bought puff pastry keeps this dessert approachable without sacrificing texture or flavor. It delivers those flaky, buttery layers we all love, with none of the time or effort of making pastry from scratch.
Keeping the pastry cold and handling it as little as possible ensures the best rise and a crisp, golden finish.
Chocolate Filling (Optional but Delicious)
A small spoonful of chocolate spread tucked into the hollow center of each pear adds a rich, melty surprise in every bite. Nutella works beautifully, but you can easily swap it for chopped dark chocolate, chocolate chips, or even skip it altogether for a lighter, fruit-forward version. This flexibility makes the recipe easy to adapt to your mood or occasion.
Baking Tips for Perfect Results
A few baking tips make all the difference.
Keep the puff pastry cold at all times—warm pastry won’t rise properly. Chilling the assembled pastries before baking helps the buttery layers stay distinct and flaky in the oven.
Scoring the pastry lightly around the pear allows it to puff up beautifully without losing its shape, and brushing both the pastry and the pears with the reduced poaching syrup adds shine and extra flavor.
Bake in the upper third of the oven for the best rise and golden color.
Storage & Make-Ahead Notes
These pastries are best enjoyed fresh, when the pastry is crisp and the pears are perfectly tender. If needed, leftovers can be stored in the refrigerator for up to one day and reheated briefly in the oven to revive the flakiness. Avoid the microwave, as it softens the pastry too much. Whether served simply with powdered sugar or paired with vanilla ice cream, these poached pear puff pastries are a simple, elegant dessert you’ll want to make again and again.
Ready to try it too?!? Here is my recipe for you!
Other easy recipes with puff pastry you might like:
Easy and Quick Apple Strudel
Other easy recipes with puff pastry you might like:
Easy and Quick Apple Strudel
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