Brandied Pear Pie Poppers recipe

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Ingredients

2 large pears - peeled, cored, and cut into 1/2-inch cubes
1 tablespoon lemon juice
¾ cup water
¾ cup white sugar
⅓ cup brandy
2 tablespoons cornstarch
2 tablespoons water
½ teaspoon ground cinnamon
1 recipe Cream Cheese Pie Dough, chilled
1 egg
1 tablespoon cool water
¼ teaspoon kosher salt
1 tablespoon cold milk
¼ teaspoon vanilla extract
1 cup powdered sugar

Nutrition Info

215.9 calories
carbohydrate: 36.5 g
cholesterol: 13.7 mg
fat: 5.4 g
fiber: 1.7 g
protein: 1.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 124.8 mg
sugar: 26.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss pears with lemon juice in a nonreactive bowl.

  2. Bring water and sugar to a boil in a 3-quart saucepan over high heat. Boil until reduced by half, about 8 minutes. Cool slightly. Pour over pears, stir in brandy. Chill, covered, 8 hours to overnight.

  3. Transfer pears to a small bowl using a slotted spoon. Bring pear liquid to a boil in a saucepan, cook until reduced to about 1/2 cup, 7 to 8 minutes. Add pears, return to a boil. Whisk cornstarch and water together. Stir in along with cinnamon. Return to a boil and boil exactly 1 minute. Transfer immediately to a bowl to stop cooking, let cool thoroughly.

  4. Set a baking stone, baking steel, or inverted baking sheet on center rack of oven and preheat to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

  5. Roll out 1 block of pie dough to a roughly 9x13-inch rectangle. Cut out twenty-four 2-inch rounds with a cookie or biscuit cutter or a small glass, and cut a small slit in the center of 12. Beat egg with water and kosher salt for the egg wash.

  6. Brush edge of each unvented round with egg wash. Add 2 teaspoons filling to the center and top with a vented round. Transfer to the prepared baking sheet and firmly crimp edges with a fork. Brush with egg wash. Chill or freeze while repeating process with remaining dough and filling to make 12 more poppers.

  7. Set a baking sheet with poppers on the preheated stone, bake until deeply golden brown, 20 to 25 minutes.

  8. Whisk together milk and vanilla in a small bowl, then whisk in powdered sugar until glaze is smooth and very thick. Transfer to a pastry bag or zip-top plastic bag with a snipped-off corner. Drizzle glaze on each popper. Let glaze set up, about 30 minutes, before serving.

Recipe Yield

12 poppers

Recipe Note

These fruit-filled pastries are the perfect fix to satisfy your sweet tooth.

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