Master chef
Utensils
Apron
baking paper
Baking tray
Brush
Knife
Oven mitts
Peeler
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
melon baller
pastry wheel
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Mix the nuts, jelly and cinnamon in a small bowl.
Pears
Peel and halve the pears, remove the cores. Fan out the pear halves.
Pastry
Roll out the pastry, cut into 8 equal squares using a pastry wheel.
To assemble
Spread the filling on top of the pastry squares. Place a pear fan on top of each. Stir the apple jelly until smooth, brush the pears and pastry with the glaze.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly, serve lukewarm or cold.
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