Onion – Pear Ragout on Puff Pastry

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

2 pear (s), quartered, without core, sliced
2 onion (s), peeled, quartered, sliced
200 g sour cream, (sour cream)
1 pack puff pastry, roll, from the freshness shelf
1 tablespoon hazelnuts, ground or walnuts
marjoram
salt
1 tablespoon clarified butter
Cornstarch, Mondamin or Gustin to tie

Instructions

Let the onion slices take some color in the clarified butter. Add the pear slices and sauté as well. Stir in the sour cream (sour cream) and thicken a little with the starch. Season to taste with marjoram and salt. Stir in the ground nuts. Cut the puff pastry into squares about six inches long. Fold the edges in a little. And put a tablespoon of the ragout on each square.
Bake in a preheated oven at 200 degrees (convection) for about 15 minutes. Also tastes good cold.
Can be frozen and baked again.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.