A cake reminiscent of a Christmas wreath will be by the way on the eve of winter holidays, and also decorate the table during any other celebrations. The dish is perfect for those who want to surprise guests. Under patterned puff pastry are spicy pears, inside of which hidden a delicious surprise in the form of melted chocolate from truffles. Share with friends: 
Time: 3 hours. 5 minutes. Difficulty: medium Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 bottle (750 ml) of dry red wine
- 1/4 Art. granulated sugar
- 2 cinnamon sticks
- 2 whole star anise star
- 1 vanilla pod, open and scrape seeds
- 1 tbsp. l orange zest (about half orange)
- 3 pears, peel, cut in half and core
- 1 pack (490 gr.) Puff pastry
- Flour
- 6 dark chocolate truffles
- 1 large egg white
- Coarse sugar, for decoration
- Special equipment: a 46 cm by 33 pan cm
Recipes with similar ingredients: red wine, sugar, cinnamon, star anise, vanilla pod, Orange zest, pears, puff pastry, flour, chocolates, eggs
Recipe preparation:
- Preheat the oven to 200 ° C
- Combine wine, granulated sugar, cinnamon sticks, star anise, vanilla pod seeds and orange zest in medium pan over medium-high heat and bring the mixture to a boil. Lay the halves of the pears with the convex side in the resulting liquid for poached cooking (don’t worry if fruits are not fully loaded). Reduce heat to medium-low and simmer 15 minutes. Turn off the fire, turn the pears so that they are now the opposite side is sunk. Let the fruit cool to room temperature without removing them from the liquid (approximately 45 minutes).
- Meanwhile, roll on a lightly floured surface a sheet of puff pastry squared with a side of 30 cm, which will become bottom of the pie-wreath.
- Roll the second sheet of puff pastry on lightly sprinkled flour the surface into a rectangle measuring 30 cm by 33 cm. Cut 3 cm by 30 cm strip. Cut out of it with a knife for cleaning. vegetables twelve figures in the form of leaves 3 cm long. press the blade into each “leaf” to simulate the veins. For a while set aside.
- In the remaining square of the test with a side of 30 cm, do 4 cm vertical slots, placing them one below the other and leaving 0.6 cm between them. 1 cm away from the first column, make the second one the same. In this case, the first slot of the new column should start at the center level of the upper slot in the first column and end in the middle of the second slot in the first column. Continue to apply the pattern until the entire square is covered with it. Fold the top and bottom sheets of dough, as well as cut “leaves” stack on a baking sheet, spreading parchment paper between layers. Cover with cling film. Leave in the refrigerator until the dough will become harder for the convenience of working with it (about 20 minutes).
- Place the bottom square of puff pastry on a sheet of parchment paper and begin to collect the pie, putting in the center a bowl with a diameter 7 cm. Fill each half of the pear with chocolate truffle. Lay out 6 halves of the fruit slice down in a circle so that their narrow pieces were directed outward, and between the bottom of the bowl and pears 2 cm left.
- Brush the dough around the pears with egg white. Place a sheet on top with slots and gently stretch it to make a diamond-shaped holes. Press the dough around each half of the pear so that to seal. Use a knife to peel vegetables around the bowl, after why remove it and the dough from the center. Also pin down so that seal this edge. Using a knife to peel vegetables, cut excess dough on the outside along the contour of pears, leaving an edge 1 wide cm.
- Brush the puff pastry on top with egg white. Attach 2 “leaf” to the narrow end of each pear and also grease with an egg. Sprinkle cake with crystalline sugar. Using parchment paper, gently transfer the product to a 46 cm x 33 baking sheet cm.
- Bake the pie until the dough rises and becomes golden brown (20-25 minutes). Cool for 5 minutes before serving.
