Preparation: 1 hour (+ 1 hour 20 minutes chilling)
(25 minutes if using commercial puff pastry)
Cooking: 35 minutes
225 g plain flour, sifted
½ teaspoon salt
200 g unsalted butter, softened
90 ml water, approx.
600 g pears
70 g caster sugar
100 g raisins
1 teaspoon ground cinnamon
2 teaspoons lemon juice
60 ml water
- To make the pastry, sieve the flour into a large bowl and combine with salt. Cut 25 g of the butter into small pieces and add to the flour. Use your fingertips to rub the butter in until the mixture resembles fine crumbs. Sprinkle water over it and knead to create a soft but not sticky dough, adding a little extra water if necessary. Shape the dough into a rectangle, wrap in plastic wrap and refrigerate for 20 minutes.
- Roll the dough to a long rectangle, always rolling away from you. Thinly slice the remaining butter and place it over half of the pastry, leaving about a 1 cm border. Fold the edges of the pastry over the butter to fully enclose. With a rolling pin, gently tap the pastry to form neat ridges.
- Roll the pastry, always away from you, into a neat rectangle, about 10 x 30 cm. Fold a third of the pastry over, then the opposite third over the top. Turn the dough 90 degrees and tap the pastry to form neat ridges. Roll out the pastry into a rectangle, about 10 x 30 cm and repeat the folding process. Cover in plastic wrap and place in the fridge to rest for 20 minutes.
- Repeat this process twice: rolling, folding, turning, rolling, folding and resting. Set aside into the fridge for 20 minutes before using.
- While your pastry is resting, prepare the filling. Cut the pears into a 1 cm pieces and place in a saucepan with the sugar, cinnamon, lemon juice and water. Cover the pan and cook for 10 – 15 minutes or until the pears are soft and tender.
- Transfer the pears to a sieve set over a bowl to drain. Pour the juice back in the saucepan and boil for 5 minutes until thick and syrupy. Add to the pears and raisins and set aside to cool to room temperature.
- Preheat the oven to 200°C.
- Cut the pastry in half and roll out each half into a square. Cut each square into quarters. Divide the filling among the quarters, leaving a 1 cm border. Brush the borders lightly with whisked egg and fold the pastry over from corner to corner into a triangle shape, pressing the edges together to seal. Using a sharp knife, make two small slashes on top of each pastry. Brush with whisked egg and bake for 20 minutes or until puffed and lightly brown.