Junior chef
Utensils
Apron
baking paper
Baking tray
Brush
Lemon squeezer
Measuring cup
Oven mitts
Pan
Paring knife
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 .
Pears
Peel the pears, core the pear from the bottom using a melon baller, cut off the base if necessary so that it stands upright.
To precook
Pour the water into a pan. Halve the lemon, squeeze out the juice, add to the pan with the honey, cinnamon and vanilla. Add the pears, bring to the boil. Cover and simmer for approx. 10 mins. Remove the pears, drain slightly, place on a baking tray lined with baking paper, leave to cool.
Ghosts
Roll out the puff pastry, cut into 8 squares, cut the dough irregularly all the way around. Place the dough pieces on top of the pears, brush with the milk.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly. Combine the water and honey, carefully brush the ghosts with the mixture, sprinkle with coconut flakes.
| Tip: | Decorate with sugar eyes. |
|---|
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