Apple and Pear Pastry with Cinnamon Pear Balsamic

This impressive pastry combines flaky homemade dough, tender apples and pears, and a rich Cinnamon Pear Balsamic Caramel. It’s perfect for holiday gatherings or a cozy weekend dessert. While the dough takes a little extra love, the end result is buttery, golden, and unforgettable.

Prep & Cook Time

• Prep Time: 45 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 30 minutes

• Servings: 8 people

Ingredients

Cinnamon Pear Balsamic Caramel

• 1 tbsp unsalted butter

• ¼ cup brown sugar

• 1 tbsp Paducah Olive Oil’s Cinnamon Pear Balsamic Vinegar

• ½ tsp salt

Pastry Dough

• 4 cups all-purpose flour

• 1 tsp salt

• 1 pound cold butter

• 1 ¼ cups ice water

Filling

• 4 small apples

• 2 small pears

Extra

• 1 small egg (for egg wash)

Instructions

Make the Pastry Dough:

1. In a large bowl, mix flour and salt. Slice butter into ½-inch pieces (not cubes) and toss with flour until coated and separated.

2. Add ice water and mix quickly with a spoon. Dough will be sticky with visible butter pieces.

3. Turn dough onto a floured surface and knead 10 times, shaping into a rough rectangle with square corners. Flatten slightly.

4. Roll into an 18×15-inch rectangle, fold crosswise into thirds (to 15×6), turn, fold again into thirds (to 5×6), creating 9 layers.

5. Repeat rolling and folding process once more to form a 5×4-inch rectangle. Wrap in plastic and chill 20 minutes.

6. Repeat rolling and folding 2 more times, chilling 20 minutes between each. For this recipe, use half the dough; freeze the other half for later.

Prepare the Filling:

1. Peel, core, and slice apples and pears into ½-inch slices.

2. In a sauté pan, melt butter, brown sugar, and salt to form caramel. Add Cinnamon Pear Balsamic Vinegar and bring to a boil.

3. Lower heat, add half of the apples and pears, and cook until very soft. Add remaining fruit and cook until just tender and caramel is thickened. Set aside.

Assemble the Pastry:

1. Preheat oven to 400°F.

2. Roll chilled dough into a 15×18-inch rectangle, ¼-inch thick; trim edges. Cut 2-inch strips along each side.

3. Place filling down the center, fold bottom and top under, and braid strips over the filling. Brush with egg wash.

4. Transfer to parchment-lined baking sheet and bake for 40–45 minutes, turning halfway through, until golden brown.

5. Cool on wire rack before slicing and serving.