Ingredients for Sugar Encrusted Pear Dumplings
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How to Make Sugar Encrusted Pear Dumplings
- Preheat oven to 400°F (200°C).
- Prepare the filling: In a small bowl, combine 1/2 cup chopped pecans, 1/4 cup honey, and 1 tablespoon lemon zest.
- Prepare the pears: Use a melon baller or small spoon to core the pears from the bottom (leaving the stems intact for presentation, if desired). Peel the pears.
- Fill the pears: Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear (about 4 medium pears).
- Prepare the pastry: Roll out one 14.1 oz package refrigerated pie crust into a 12-inch circle. Alternatively, use puff pastry.
- Cut and assemble: Cut the pastry into 4 wedges. Place one pear on each wedge.
- Seal and shape: Brush the edges of the pastry with 1 tablespoon of milk. Gently wrap the dough around each pear, trimming excess dough and pressing firmly to seal. You can create small leaves from leftover dough and place them on top of the pears for extra flair.
- Make ahead (optional): At this point, cover and chill the dumplings for up to several hours.
- Final prep: If chilling, add 5 minutes to the baking time before proceeding. Brush the pastries with another tablespoon of milk. Sprinkle generously with coarse sugar (about 1/4 cup) or roll the dumplings in the sugar.
- Bake: Place the dumplings on a parchment-lined baking sheet. Bake for 25-30 minutes, or until golden brown and the filling is bubbly.
- Serve: Drizzle with extra honey (optional) before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
129g
Fat
21g
Carbs
18g
