Saturday, March 30, 2013

Pear Gallete

About  1/3rd of this pastry recipe 

1 tbs caster sugar
1 tsp ground cinnamon
2 Williams pears, halved, cored, thinly sliced
Icing sugar, to dust
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Use a round 10cm-diameter cutter to cut 4 discs from the pastry. Place on the lined tray. Combine the sugar and cinnamon in a bowl. Sprinkle half the sugar mixture evenly over the pastry. Arrange the pear, slightly overlapping, over the pastry. Sprinkle with the remaining sugar mixture. Bake in oven for 10 minutes or until golden. Dust with icing sugar and serve with ice-cream.

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