These easy to make Chocolate & Pear Pastries are made with either store bought puff pastry or my easy to make homemade puff pastry. Filled with fresh pears and chocolate chips. Nothing easier or more delicious than that!
These delicious pastries are better know in Italy as Fagottini (pastries or bundles). They can either be made as a sweet or savory recipe. I decided to go with sweet just because I had some extra pears hanging around. And what’s a better combination then pear and chocolate?!
How to make them
In a medium pot add the chopped pears, sugar, water and corn starch, stir to combine and cook on low/medium heat, stirring often until thickened, let cool.
Unroll the puff pastry and roll a couple of time with a rolling pin, cut into 6 rectangles (or squares).
On the bottom half of every rectangle dived the pear filling evenly, sprinkle with some chocolate chips.
Make 3 slashes on the top half of every rectangle and fold over to cover the filling, seal the edges with a little water, and seal again with the tongs of a fork.
Place on a parchment paper lined cookie sheet, sprinkle with a little sugar and bake. These are so good either warm or room temperature.
Pastries or Fagottini are very popular in Italy, eaten either as a snack or even for breakfast. You could definitely serve them as a dessert maybe even topped with a scoop of ice cream.
If you love making your own puff pastry then you have to give my 10 Minute Puff Pastry recipe a try. Making your own is not as hard as you think and this is the perfect recipe to try it out with.
What are the best pears to use for baking?
I like to use ripe but firm pears and for me the best tasting pears for baking are Abate, Anjou, Bosc or Bartlett. For cooking or baking the best way to tell if they are firm but ripe, is when pressed near the stem the fruit should yield only slightly. If they are soft on any part of the fruit they are too ripe and should not be used for baking, (but can be eaten).
How to store it
These are best served the day they are made, the recipe doesn’t make a lot so that should be no problem, at least it wasn’t for us.! They can be kept for a day at room temperature (as long as your house isn’t overly warm, anymore than that they should be stored int he fridge. They will keep for up to 2-3 days in the fridge.
Can they be frozen?
If you wish to freeze them, then place the baked tarts on a cookie sheet and freeze for about 4-6 hours, then wrap them carefully and place in a freezer safe bag or container. They can also be frozen unbaked the same way, be sure to thaw in the fridge over night before baking. Baked tarts will keep up to 4 months in the freezer and unbaked up to 3 months.
So if you are looking for an easy fruit dessert or snack I hope you give these Chocolate & Pear Pastries a try and let me know what you think. Enjoy! And have a great weekend.
Chocolate & Pear Pastries (Fagotttini)
- 1 roll puff pastry
- 1 large pear (or 2 small) peeled and cubed small*
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1/2 tablespoon cornstarch
- 2-3 tablespoons mini chocolate chips (dark, white or milk chocolate whatever you prefer)
*It should equal about 1 1/4-1 1/2 cups cubed
- Pre-heat oven to 350F. Line a medium large cookie sheet with parchment paper.
- In a medium pot add the chopped pears, sugar, water and corn starch, stir to combine, cook on low/medium heat, stirring often until thickened about 15 minutes, move to a clean bowl to cool.
- Unroll the puff pastry (if frozen then let thaw completely) and roll a couple of times with a rolling pin, cut into 6 rectangles (or squares). On the bottom half of every rectangle (or square) divide the pear filling evenly, sprinkle with some chocolate chips on top.
- Make 3 slashes on the top half of every rectangle and fold over to cover the filling, seal the edges with a little water, and then seal again with the tongs of a fork. Place on a prepared cookie sheet, sprinkle with a little sugar (either granulated or cane sugar) and bake. These are so good either warm or room temperature. Enjoy!