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Pear & Ginger Nut Pastries

  • Something quick
  • Something impressive
Difficulty:

Arnott's product: Ginger Nut

Prep time: 20 min

Cooking time: 20 min

Chill time: None

Serves: 8

Ingredients

2 sheets frozen puff pastry, partially thawed
2 tbsp lime or citrus marmalade
8 Arnott's Ginger Nut biscuits
2 pears
2 tbsp hazelnut meal
3 tsp brown sugar
1 tsp cinnamon
1 1/2 tbsp butter, melted

Method

  • Preheat oven to 180°C. Using an 11cm diameter round pastry cutter, cut out circles of pastry and place onto a baking tray lined with non-stick baking paper.
  • Place 1 teaspoon of marmalade in the middle of each pastry circle, then top with a Ginger Nut biscuit. 
  • Cut pears into quarters, then foan out each quater on top of the biscuit.
  • In a bowl combine hazelnut  meal, brown sugar and cinnamon and then sprinkle over pear pastry.  Drizzle over some melted butter over top of hazelnut meal mixture. Bake for 15 minutes or until pastry is puffed and golden and pears are just softened. Serve warm with ice cream or cream or at room temperature sprinkled with a little icing sugar.