Tag Archives: pear tart

Puff, the magic…pastry

My go-to dessert for holiday parties this season has been a simple pear tart. Fresh sliced pears on a bed of puff pastry, brushed with butter and sprinkled with sugar before a little turn in the oven. (Please excuse the kitchen lighting; it was dark out. As usual.)

pear tart

Paired (peared? hah!) with my favorite bourbon caramel sauce, this is a heavenly dish. My favorite aunt sends me pears at Christmas, and many of them have gone the way of the tart. I”m saving some for cranberry pear bourbon jam, though.

I was reading blogs today, and saw Tango Mango’s decadent chocolate swirl buns, yeasty buns full of chopped chocolate. I was tempted, but feeling much too lazy to make a yeast dough and wait for it to rise. Luckily, I had one last puff pastry sheet in the freezer, so I did a mashup of her chocolate swirl buns and her pain au chocolat. (If you like to play with food, you really need to follow her blog.)

Here’s the result.

image

Chocolate pinwheel puffs
Yield: 9 pretty puffs, and two not so pretty ones

Ingredients:
1 sheet puff pastry
1 cup mini chocolate chips
1 egg
sprinkle of sugar, optional

Preheat oven to 350 degrees F. Use a little non-stick spray in the bottom of a standard muffin tin to keep melted chocolate from sticking. (I didn’t, and only had a little sticking.)

Thaw puff pastry, and then use a rolling pin to roll out dough to about 12″ by 12″, not a lot thinner, mostly just to roll out the creases. Sprinkle mini chocolate chips over the surface. I’m guessing on the amount, you could go way heavier if you want. Let your conscience be your guide. Mine looked like this. (sorry, more kitchen lighting)

image

Roll the dough up into a tube. Scramble the egg to make an egg wash, and brush some on the edge to seal the roll. Slice the roll into 1 inch pieces. Place the pieces into the muffin pan. They look like they’re too small for the pan, but they’ll puff up. The two end pieces won’t be pretty; you can add additional chocolate chips to make up for it. Brush the pinwheels lightly with the egg wash, and sprinkle them with sugar if you’d like. I didn’t, but the sparkle and crunch would be a nice addition.

Bake at 350 for 15-20 minutes, until pastry is golden brown. Remove from oven and cool on wire rack. Eat the not quite so pretty end pieces first to hide the evidence.

image

Enjoy your pinwheels while paging through Doomsday Knits. Oh, I think I forgot to tell you: Doomsday Knits is live!

Doomsday Knits

You can order your ebook for immediate delivery, or ebook and hard copy. Hard copies will ship in January. I’m looking forward to sniffing the ink in my printed version, but I’m enjoying my ebook NOW. My Thrumviator is in this book, and now that I’m back in Portland, I could really use one!

Thrumviator 2

Happy knitting, and happy munching!