Pear Pecan Napoleon
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Pear Pecan Napoleon
  Pears    Pecans  
Last updated 6/12/2012 12:50:00 AM. Recipe ID 11486. Report a problem with this recipe.
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      Title: Pear pecan napoleon
 Categories: New, Text, Import
      Yield: 6 Servings
  :          Pears:
        6    pears, peeled, cored, and
  :          sliced -- 1/4"
  :          thick
      2/3 c  granulated sugar
        1 TB freshly squeezed lemon
  :          juice
  :       pn salt
        1 ts ground cinnamon
  :          Pecan Paste
        2 c  (8 ounces) pecans --
  :          toasted
        2 TB granulated sugar
        2 TB water
    1 1/2 ts finely chopped orange zest
  :       pn salt
        1 lb Puff Pastry
  Pears: Place the pears, sugar, lemon juice, salt, and cinnamon in a
  large saute pan. Cook over medium-high heat, stirring occasionally,
  until the pears are soft and most of the liquid has evaporated, 10 to
       15    minutes. Let cool.
  Pecan Paste: In a food processor, finely grind the pecans and
  granulated sugar. Place the pecan mixture in a small bowl and add the
  water, orange zest, and salt. Mix just until combined.
  Puff Pastry: On a lightly floured work surface, roll the piece of puff
  pastry into a 16-inch square. Cut into 4 rectangles, each 4 inches
  wide by 16 inches long. With a fork, pierce small holes all over the
  pastry. Place the rectangles on two baking sheets. Freeze or
  refrigerate until firm.
  Preheat the oven to 375 degrees.
  Place a second baking sheet or an inverted wire mesh rack on top of
  the puff pastry to prevent it from rising as it bakes. Bake until
  golden brown, 10-15 minutes. Cool to room temperature.
  Assembly: Spread 1/3 of the pecan paste on one of the rectangles of
  puff pastry. Carefully layer 1/3 of the pears over the pecan paste.
  Layer two more pieces of pastry with the remaining pecan paste and
  pears in the same manner. Using a wide metal spatula, carefully stack
  these three pieces of pastry.
  In a small bowl mix together the sugar and the cinnamon. Dust the
  fourth piece of puff pastry with the cinnamon sugar and place it on
  top of the stacked layers of pastry.
  Using a serrated knife and a gentle sawing motion, trim the edges of
  the napoleon so that they are even. In the same manner, cut the
  napoleon into 8 pieces and serve a portion on each of 8 plates.

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Recipe ID 11486 (Apr 03, 2005)

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