60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Puff pastry 0.15 kg
Extra conference pear 1.85 kg
Sugar 0.025 kg
Butter 0.013 kg
Cream of yoghurt 0.05 kg
Plain flour 0.03 kg
Strong flour 0.03 kg
Water 0.03 l
Table salt 0.96 g
Margarine puff pastry 0.06 kg

Other elaborations needed for this recipe:


  • In a round Teflon mold sprinkle sugar and cover with pieces of butter.
  • Wash the pears, peel and core and put them in a basin with water and lemon juice.
  • Fill the Teflon mold with the pears.
  • Bake at 180 ºC.
  • Once the pear is cooked, cover the mold with puff pastry cut to size and place it in the oven again.
  • Let cool and remove from the mold.
  • Serve with yogurt cream.
Nutritional information (1 portion)
Fiber 7.9 g
Saturates 4.37 g
Monounsaturated fatty acids 3.36 g
Polyunsaturated fatty acids 4.65 g
Cholesterol 20.65 mg
Calcium 57.19 mg
Iron 0.84 mg
Zinc 0.62 mg
Vitamin A 32.2 ug
Vitamin C 9.77 g
Folic acid 39.06 ug
Salt (Sodium) 177.23 mg
Sugars 39.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.