It feels as if the baking season is year round in my family. We love to bake many sweets and treats and share them with friends and family. Well, this month's Recipe Redux, "The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season", has me getting into the holiday spirit!
Still in baking mode! So for this month's Recipe Redux I wanted to try something that has been trending in the foodie world for quite some time now... Apple Roses!!
But for this recipe, I'm using pears. ;)
Since Thanksgiving is this week, I am bringing pie to the table. I love custard pie and I always wanted to make my own crust. So here it is (and IF you like to spend sweet time creating desserts) a delicious cinnamon pear custard pie with walnut crust topped with my first attempt at pear roses.
Hope you all enjoy!
For walnut crust:
- 1 cup walnuts, finely chopped
- 1 tablespoon coconut oil, melted
- 1/4 cup granulated sugar
For custard pie:
- 2-3 firm pears of any variety, cored, peeled and thinly sliced
- ¼ cup of unsalted butter, melted
- 3 eggs
- ¾ cup skim milk
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ⅓ cup all purpose flour
- 2 tablespoons McCormick Cinnamon, Nutmeg and Chia Seed (or make your own combination of these spices)
- 2 teaspoons vanilla extract
- Powdered sugar, to garnish
For the pear roses:
- 1 container puff pastry, thawed
- 2 tablespoons lemon juice
- 2 pears, very thinly sliced
- 1 egg (for egg wash)
- 1 tablespoon cinnamon
- 2 tablespoons sugar
- Preheat the oven to 350 degrees.
- In a food processor or chopper, pulse the walnuts until they are finely chopped. Place the chopped walnuts in a large bowl and add coconut oil and sugar, toss gently with a fork.
- In a prepared pie pan, press the mixture evenly into the pan. Bake for 15-20 minutes. Cool completely and set aside until custard is prepared.
- In a mixing bowl, combine butter, eggs, milk, salt, granulated sugar, flour, spices and vanilla, mix until smooth.
- Place cut pears on top of cooled walnut crust. Pour custard mixture over the pears. Bake for 40-45 minutes until the custard is firm to the touch.
- While custard is baking, prepare pear roses.
- In a small pot, bring 2 cups water and lemon juice to a boil. Add pears and turn off heat and cover with a lid, letting pears sit for 1 minute. Once pears are soft, drain liquid and let cool on a paper towel.
- Take a sheet of puff pastry and place it on a well-floured surface. Brush the pastry with the egg wash, sprinkle it with cinnamon and sugar then cut pastry into 1-inch strips (about 5 strips per sheet). Place pear slices on upper half of the puff pastry, slightly layering pears. Fold bottom half of puff pastry on top of pears then carefully roll one end to the other. Repeat until you have desired amount of pear roses.
- In a prepared muffin pan, place pear roses. Bake at 350 degrees F for 40-45 minutes or until golden brown on top. Cool completely.
- Place on top of custard pie and dust with powdered sugar. Enjoy!