Pear Napoleons with Ginger Pastry Cream

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

The perfume of ripe pears is universally cherished and combines well with the spicy scent and bite of fresh ginger.


  • 8 ripe pears, peeled, cored, and sliced inch thick
  • cup sugar
  • ½ tablespoon freshly squeezed lemon juice
  • 2 tablespoons brandy
  • Pinch salt
  • 1 recipe Puff Pastry
  • 1 recipe Ginger Pastry Cream
  • 3 tablespoons powdered sugar


On a lightly floured board, roll the puff pastry 1/16 inch thick (rolling and cutting tips). Dock the puff pastry. Cut it into 12 pieces, each 4 by 5 inches. Freeze the pastry for at least 1 hour.

Put the pears, sugar, lemon juice, brandy, and salt in a 12-inch sauté pan. Cook over medium high heat until the pears are soft but still retain their shape, about 10 to 15 minutes. Set them aside until ready to serve the napoleons.

Preheat the oven to 375 degrees.

Line 2 baking pans with parchment paper, place the frozen puff pastry on the baking pans, and cover with inverted wire mesh baking racks. Bake for 15 to 20 minutes, until golden brown.

To assemble

Put 1 piece of puff pastry on each plate. Spread about ¼ cup of ginger pastry cream on top of the puff pastry. Spoon some of the pears over the pastry cream. Dust 6 more pieces of puff pastry with powdered sugar and place over the pears. Serve immediately.