TikTok Trends: Upside Down Puff Pastry With Apples & Pears

by Sarah Marshall October 06, 2023

The leaves are changing colors, we have seen some rain and drizzle, and our Halloween decorations are up. It is time for Fall, and with the changing seasons come changes in the Farmer’s Market produce. You can still find plenty of peppers, tomatoes, and leafy greens at the market, but we have some newcomers on the scene. This season's apple and pear varieties have arrived. This recipe is easy, customizable to what you have on hand, and the perfect way to highlight seasonal fruit. Create your fave combinations, I love to whisk in a teaspoon of our Habanero Carrot Curry with the egg mixture before brushing on the pastry.

Ingredients:

1 package frozen puff pastry, thawed
1-4 tablespoons something sweet and sticky (honey, parmesan, or brown sugar)
1-2 cups desired filling (thinly sliced apples, pears, or leeks)
1 tablespoon creamy cheese (soft blue cheese, cream cheese, crème fraîche)
1 egg
1-2 tablespoons fresh herbs (basil, thyme, or mint)

Instructions:

Preheat the oven to 400° Fahrenheit. Line two rimmed baking sheets with parchment paper.
Unroll puffed pastry sheets and roll lightly with a rolling pin to remove creases. Cut into 12 equal rectangles.
Drizzle 1 tablespoon of honey, parmesan, or brown sugar equally spaced apart 6 per baking sheet, making the drizzle the center of each rectangle of pastry.
Place a layer of fruit on the honey. Place the puff pastry rectangle on top of the fruit, gently pressing to seal the edges with a fork.
Whisk together 1 egg with 1 teaspoon of water (whisk in 1 teaspoon habanero Carrot Curry sauce, if desired). Brush the top of the pastry with a thin layer of the egg wash.
Bake for 15-20 minutes, until golden brown. Let rest for 1-2 minutes.
Flip the pastry and top with herbs.

Tip:
Create a simmer pot with your pear and apple cores. This stove-top potpourri is a natural way to make your home instantly smell like Autumn. Fill a small pot with water, add in pear or apple cores, a cinnamon stick, a few whole cloves, and a couple of slices of citrus. Bring to a boil, once boiling, simmer. Keep an eye on it and add water every 30 minutes as needed.