Stuffed Puff Pastry Pears

Somehow I got the idea to make stuffed puff pastry pears. I searched for a good recipe on google and pinterest (my usual hunting grounds). But the most recipes asked for gorgonzola and I hate it. So I had no other choice then to make my own recipe.
I had a few ideas of what would go with the pears. I decided on ricotta and parmesan as base. Kind of like tortellini. 
Another ingredient that came up in my search was wulnuts. First I just wanted to put in chopped nuts. My mom owns a thermomix, so I thought I save some time and use it. But that thing really got a lot of power. A few seconds and the walnuts were already ground. But after I thought about it a little longer, I decided that it is even better to also use the ground nuts. That way the walnut taste would be even more intense.
To add a little more flavour I chose rosemary. But I didn't want to leave it whole for two reasons. First it would be rather unpleasant to bite on the leaves. And second the taste wouldn't be intense enough. Well I already knew the thermomix is strong enough to ground the rosemary to a powder, so no problem there. Except that the amount I needed was to slight. The rosemary was just thrown against the wall. The solution was to add more. In the end I ground all of my moms rosemary. Oops. Well at least I've got enough for the next time.

One of the reasons I wanted to make puff pastry pears is because I liked the look of the wrapped pears. I wanted to try my hand at it myself. I am rather satisfied with the outcome. It was easier to accomplish than I thought it would be.

All in all I have to say that the combination worked out rather well. The moist and fruity taste of the pears was a good contrast to the tart flavour of the filling.
I quite liked them and plan to do them again rather soon. I have been told that they are still good on the next day if you heat them in the oven or even over the toaster.
I believe that the pears would be great as an entree.

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Stuffed Puff Pastry Pears

Filling

200 g ricotta
5 tbsp walnuts, ground
ca. 25 g walnuts, whole
30 g parmesan
1 egg yolk
2 tsp rosemary, ground
salt
pepper

1. Chop the whole nuts.
2. Grate the parmesan.
3. Combine the ricotta, the ground and chopped walnuts, the parmesan, the egg yolk and the rosemary in a small bowl. Use a fork to mix everything together.
4. Season it with salt and pepper.
5. Cover the bowl and put it in the fridge until you need it.

Pears

4 pears

1. The pears you chose should be ripe but still firm.
2. Remove the stem of the pears. Afterwards peel them.
3. Cut the pears in half lengthwise.
4. Carefully cut out the core. If you can make the hole bigger so you can put in more filling.
5. Use a paper towel to dab of the juice. It will be easier to work with them if they are dry.

Egg Wash

1 egg yolk
2 tsp water

1. Combine the egg yolk with the water and whisk them together.

To Assemble

Water
2 sheets puff pastry, ca. 500g

1. Pre-heat the oven to 200°C/390°F.
2. Put baking parchment on a baking sheet.
3. Put some cold water in a small dish. You will need it to glue the individual puff pastry parts together.
4. Place a pear with the cut side on the puff pastry sheet. Try to place it so that you don't waste to much of the sheet. Cut directly around the pear.
5. Place the pear on another part of the sheet. Cut around it again but this time with a rim of about 1,5-2 cm (depending on how high the pear is).
6. Take the pear of the sheet and fill the hole with the filling. Smooth it out so that the bottom is even.
7. Take the second cut out in your hand and put the pear, bottom up, on it. Fold the puff pastry around the pear.
8. Dab your finger into the water and rund it over the puff pastry that is folded over the cut bottom of the pear.
9. Put the first cut out on the bottom and press it to the moistened pastry.
10. Place the wrapped pear, bottom down, on the prepared baking sheet.
11. Repeat the process with the remaining pears.
12. Cut out leaves out of the remaining puff pastry. Glue them to the pears with the water.
13. Brush the puff pastry with the egg wash. 
14. Bake the stuffed puff pastry pears for 30-35 minutes.

Bon appétit!!