Poached Pear Puff Pastry Hearts

These golden puff pastry hearts are a warm hug in pastry form — delicate, flaky, and filled with gently poached pears kissed with cinnamon, honey, and a splash of cognac. They’re simple enough to whip up for a cozy visit to your parents, yet charming enough to serve at a dinner party or holiday gathering. I like to think of them as edible love letters — soft, sweet, and glowing with autumnal kindness.

Best made when pears are at their peak in October–December, these little pastries turn humble fruit into a celebration. Plus, they’re a lovely way to use organic puff pastry, which you can find in gluten-free versions too.

Preparation time: 25 mins

Cooking Time: 20 mins

Ingredients for 12 hearts:

• 2 ripe pears, peeled, cored and finely diced

• 2 tbsp honey (or maple syrup)

• ½ tsp ground cinnamon

• 1 tbsp cognac (or orange juice for a kid-friendly version)

• 1 sheet puff pastry, thawed

• 1 egg (for egg wash, optional)

• A sprinkle of sugar (optional, for golden tops)

  
  

Step-by-step cooking process:

1. Poach the pears. In a small pan over low heat, combine diced pears, honey, cinnamon, and cognac. Let them simmer gently for 10–15 minutes, until soft and fragrant but not mushy. Cool slightly.

2. Prepare the pastry. Roll out your puff pastry and use a heart-shaped cutter (or freehand with a knife) to cut out pairs of matching hearts.

3. Fill and seal. Spoon a small amount of the poached pear mixture onto one half of each pair. Cover with the second heart, and gently press the edges together with a fork. Make a small slit on top for steam to escape.

4. Optional decorations. Use pastry trimmings to cut tiny stars or shapes and press them on top for a bit of flair.

5. Bake. Brush the tops with a beaten egg or a little plant milk, sprinkle with sugar if you like, and bake at 180°C / 355°F for 15–20 minutes, until golden and crisp.