Pear Sauce Puff Pastry Fritters Rissoles Aux Poires Recipe

I absolutely love this pear fritter recipe because it transforms the simplest ingredients into delightful, crispy parcels of autumn comfort that are perfect for indulging in or sharing with friends. The warm spices combined with the sweetness of the pears wrapped in golden puff pastry remind me of cozy afternoons and nostalgic gatherings, creating a heartwarming treat that’s both delicious and Instagram-worthy!

Creating delicious and unique treats has always been a passion of mine, and my Pear Sauce Puff Pastry Fritters (Rissoles Aux Poires) are not only easy to make but also perfect for any occasion. The combination of ripe pears, a touch of sugar, and warm spices like cinnamon and nutmeg creates a flavorful filling.

The secret of this recipe lies in the use of store-bought puff pastry. Wrapped in this light and flaky pastry, the fritters seem elegant if you don’t mention their ease of preparation.

Ingredients

Pears: Inherently sugary, abundant in roughage and a plethora of vitamins.

Sugar in granulated form: Provides sweetness and makes the flavors harmonious in the filling.

Lemon Juice: Provides a touch of sharpness and vitality.

Cinnamon, in powdered form, occupies a special place in the pantheon of sweet and savory spices.

A spice with dual purviews, it straddles both worlds; it can hold its own in the dessert realm, lending sweetness and warmth, yet it can also step into the savory landscape of a dish and unfurl its layers of subtle flavor and aroma.

Puff Pastry: Forming a golden crust are delicate, flaky layers.

Ingredient Quantities

• 4 ripe pears, peeled, cored, and diced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 sheet puff pastry, thawed
• 1 large egg, beaten
• 1 tablespoon water
• 1/4 cup powdered sugar (for dusting)
• Vegetable oil, for frying

Instructions

1. In a medium saucepan over medium heat, combine the diced pears, sugar, lemon juice, cinnamon, and nutmeg. Cook for about 10 to 15 minutes, or until the pears are soft and the mixture is syrupy. Let it cool slightly.

2. On a lightly floured surface, smooth out any creases in the puff pastry that has been thawed, while ensuring it stays at its original thickness.

3. Slice the puff pastry into squares that are equal in size, and that size is roughly 3 inches by 3 inches.

4. In the center of each pastry square, place a spoonful of the pear mixture.

5. In a small bowl, combine the beaten egg and water to create an egg wash. Whisk together thoroughly.

6. Each pastry square’s edges should be brushed with an egg wash. Then fold the pastry over the filling to form a triangle or a rectangle, depending on what you like.

7. Using a fork, press the edges of the fritters to seal them securely and to form a decorative border.

8. In a deep saucepan or fryer, heat vegetable oil to 350°F (175°C). Gently place the fritters into the oil in batches, frying them until they are a deep golden brown and crispy. This should take about 3-5 minutes per batch.

9. Using a slotted spoon, remove the fritters and drain them on paper towels to get rid of the extra oil.

10. When the fritters have cooled a bit, dust them lavishly with powdered sugar before presenting them. Serve them warm or at room temperature.

Equipment Needed

1. Medium saucepan
2. Spoon (for stirring and serving)
3. Flour for dusting (not equipment, but needed for the surface)
4. Rolling pin (optional, to smooth creases in puff pastry)
5. Knife (for slicing puff pastry)
6. Cutting board (for slicing puff pastry)
7. Small bowl (for egg wash)
8. Whisk or fork (for mixing egg wash)
9. Fork (for sealing pastry edges)
10. Deep saucepan or fryer (for frying)
11. Thermometer (to monitor oil temperature)
12. Slotted spoon (for removing fritters from oil)
13. Paper towels (for draining fritters)
14. Sifter or fine sieve (for dusting powdered sugar)

FAQ

• Q: Can I use canned pears instead of fresh pears?A: For the best flavor and texture, use fresh pears. But if you are in a pinch, canned pears can work. Just make sure to drain them really well and reduce the amount of sugar you add to the recipe. Canned pears are often packed in syrup and can be super sweet.
• Q: How should the puff pastry be prepared before use?A: Ensure the puff pastry is completely thawed in the refrigerator prior to rolling it out. This guarantees that the pastry is malleable and, when folded, doesn’t crack.
• Q: Can I bake the fritters instead of frying them?B: Baking them at 400°F (200°C) for 20-25 minutes, or until golden brown, works fine. They just tend to be a little less crispy than if you fry them.
• Q: How do I prevent the pear sauce from making the pastry soggy?Ensure that the pear mixture simmers until thick and cools completely before filling the pastries. This step reduces the amount of moisture in the filling, which helps prevent soggy pastry.
• Q: Is there a substitute for the granulated sugar?A: Honey, maple syrup, or a sugar substitute can be used, adjusting the amount to taste, as these alternatives have different levels of sweetness.
• Q: How do I store leftover fritters?A: Keep them in an airtight container at room temperature for no more than 48 hours. Regain the crispiness by reheating them in the oven.
• Q: Can I make the pear sauce in advance?Sure! The pear sauce can be made up to two days in advance and held in the refrigerator until you need it.

Substitutions and Variations

You can substitute honey or maple syrup for granulated sugar when you want a different flavor profile.
Lime juice or apple cider vinegar can be used in place of lemon juice to maintain the level of acidity.
When you lack ground cinnamon, consider using pumpkin pie spice, or aspect the amount of allspice used to make it a substitute for cinnamon.
You can use ground mace or ground cloves in smaller amounts to substitute for ground nutmeg.
You could use phyllo dough, layered several times with butter, for a different texture.

Pro Tips

1. Chill the Filling After cooking the pear mixture, allow it to cool completely and even refrigerate it for a while. Chilling the filling will prevent the puff pastry from becoming soggy when you add it, ensuring a crispier fritter.

2. Work Quickly with Puff Pastry Puff pastry can soften quickly at room temperature, making it difficult to handle. Keep it chilled until you’re ready to use it, and if it starts to get too soft, place it back in the refrigerator for a few minutes.

3. Test Oil Temperature To ensure your oil is at the right temperature, use a thermometer. If you don’t have one, drop a small piece of pastry into the oil; it should sizzle and rise to the top almost immediately. Too hot, and the pastry will burn; too cool, and it will absorb oil and become greasy.

4. Avoid Overfilling Be careful not to overfill the pastry squares with the pear mixture. This can make it difficult to seal the edges and may cause the fritters to burst open during frying.

5. Re-crisping Fritters If you need to reheat the fritters or make them in advance, place them in a preheated oven at 350°F (175°C) for a few minutes. This will help restore their crispiness before serving.