Puff Pastry Crumble Muffins with Pears and Nuts
by Editorial Staff
Crumble muffins with pears and nuts are a great opportunity to prepare a quick, nutritious and delicious dessert without kneading the dough in the traditional sense. The base is made from puff pastry baskets, and the pear-nut filling is sprinkled with crumble, an appetizing crunchy crumb made from shortcrust pastry.
Cook: 45 mins
Servings: 15
Ingredients
- Yeast-free puff pastry – 250 g
- Pears – 240 g (2 pcs.)
- Walnuts (or almonds, cashews, peanuts) – 50 g
- Butter – 100 g
- Sugar – 100 g
- Flour – 130 g (1 glass with a capacity of 200 ml)
- Vanilla sugar – 1 teaspoon
Directions
- Prepare all ingredients. Remove the puff pastry from the freezer 20 minutes before cooking. Instead of walnuts, you can use almonds, peanuts or cashews, or you can do without them altogether. Sift the flour. Wash the pears.
- Roll out the puff pastry into a thin layer 2-3 mm thick and cut out circles with a diameter of 8-9 cm with a glass or special cutting.
- Place the dough slices in muffin or muffin tins to form baskets. I got 15 pieces.
- Peel the pears and cut into small pieces.
- Chop the walnuts with a knife.
- Combine walnuts, pears and vanilla sugar.
- Preheat oven to 180 degrees. For crumble, combine butter (it shouldn’t be too soft), sifted flour and sugar in a deep bowl.
- Rub the mixture with your hands or a fork until you get a small crumb.
- Add half the crumbs to a bowl of pears and nuts, stir.
- Fill the basket with the pear and nut filling.
- Sprinkle the filling with crumble on top (1 teaspoon per muffin).
- Bake muffins in an oven preheated to 180 degrees for 20-25 minutes.
- Crumble muffins with pears and nuts are ready. Let them cool slightly in the tins, then gently transfer to a platter.
- The original and uncomplicated pastry will surprise guests, because it contains both a layered crumbly dough, a juicy fruit filling with a nutty aroma, and a delicate, slightly sweetish sand crumb.
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