Sugar Encrusted Pear Dumplings
Indulge in the rustic elegance of Sugar Encrusted Pear Dumplings, a show-stopping dessert that wraps tender, cinnamon-spiced pears in buttery, flaky pastry. These golden dumplings are encrusted with a shimmering layer of coarse sugar, adding the perfect crunch to each bite. Filled with a warm mixture of brown sugar, cinnamon, and vanilla, the juicy baked pears become irresistibly sweet and aromatic. Simple yet sophisticated, this recipe combines handcrafted, homemade dough with a stress-free assembly process, making it an ideal treat for special occasions or cozy evenings. Serve these dumplings warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an unforgettable dessert experience. Perfect for lovers of fall desserts and pear recipes, this dish takes just over an hour to prepare and bake, delivering indulgence straight from your oven to the table!
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Recipe Information
Ingredients
- 4 pieces Pears (firm and ripe, such as Bartlett or Anjou)
- 240 grams All-purpose flour
- 150 grams Granulated sugar
- 115 grams Unsalted butter (cold and cubed)
- 1 teaspoon Salt
- 60 milliliters Ice water
- 1 teaspoon Ground cinnamon
- 50 grams Brown sugar
- 1 teaspoon Vanilla extract
- 1 piece Egg (beaten, for egg wash)
- 30 grams Coarse sugar (for crust)
Instructions
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
Peel the pears, leaving the stems intact. Core the pears carefully from the bottom, removing the seeds while keeping the fruit whole.
In a large mixing bowl, combine the flour and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the ice water a tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, mix the brown sugar, cinnamon, and vanilla extract in a small bowl. Stuff this mixture into the cored pears, filling the cavities completely.
Roll out the chilled dough on a lightly floured surface to about 3-4 mm thickness. Cut the dough into four equal squares, large enough to wrap around each pear.
Place a pear in the center of each dough square. Bring the corners up around the pear and pinch the edges together to seal, trimming any excess dough if needed.
Brush the wrapped pears with the beaten egg and sprinkle the coarse sugar generously over the surface.
Place the pears on the prepared baking tray and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and crisp.
Remove from the oven and let cool slightly before serving. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 473.2 g | 172% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 248.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
