The aroma of spicy cinnamon, caramel and tart bourbon is wonderful complement the pear filling of this delicious pie with stars that will decorate your New Year or Christmas table. Stuff the pears with spices and alcohol separately, and then put them in the form with the dough. Cut out from the dough stars of different sizes, sprinkle with golden sugar and cover them with the filling on top. When the cake is ready, its starry the surface will not only be pleasant to crunch with a candied crust, but also beautifully glitter in the light of festive lights. друзьями: 
Time: 4 час.Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pie
- 2.5 tbsp. premium flour + extra for work
- 4 tsp Sahara
- 1/4 tsp fine salt
- 200 gr. diced cold butter
- 1 large egg, slightly beaten with 2 tbsp. l cold water
- Special equipment: die cuts for cookies stars 4 cm., 5 cm. and 9 cm.
Pears
- 6 pears Bere Bosque (approximately 1.3 kg.), Ripe but not soft
- 1/4 Art. Sahara
- 1/4 tsp ground cinnamon
- 1/4 tsp fine salt
- 1/4 Art. bourbon + 2 tbsp. l
- 2 tbsp. l (30 gr.) Butter
- 1 large egg, slightly beaten
- Golden decorative sugar
- 2 tbsp. l corn starch
Recipes with similar ingredients: pears, premium flour, eggs, cinnamon
Recipe preparation:
- Pie: in a medium-sized bowl, whisk the flour, sugar and salt. Combine with dry fingers or a knife for chopping dough. butter so that the mixture resembles coarse flour grinding. Add the egg mixture and knead the dough with a fork so that it became wet and crumbly. Mash the dough several times with your hands, so that it fits together. If the dough is dry, add up to 1 tbsp. l cold water. Form from the test 2 discs, approximately 300 gr. each, then wrap them in cling film and place in refrigerator for 1 hour.
- Pears: meanwhile, peel and core and cut the pears in half. Cut each half into 4 slices and cut the slices across in half. Mix with sugar, cinnamon, salt and 1/4 tbsp. bourbon. In a large frying pan in a moderately strong Melt the butter on fire. Remove the pan from the heat, add pears, put on the stove again and cook until sugar dissolve, and the pears do not begin to boil, about 2 minutes. Cover pan and simmer, stirring occasionally, until the pears are will become soft when pierced with a knife, 3-6 minutes. Throw the pears on a colander set over a bowl to collect juices. Pour juice back to the pan and simmer over moderate heat until caramelization and thickening, about 2 minutes. Pour syrup onto pears and refrigerate.
- Preheat the oven to 190 ° C. Place the inverted pan on the lower grill of the oven. Cover another parchment baking sheet paper.
- Roll each disc onto a lightly floured surface dough in a circle with a diameter of 30 cm. Put one circle in a cake pan 22 cm in diameter and cut the edges so that the dough hangs over the sides only 1 cm., then brush the edges with a beaten egg. Tuck the edge dough and press it against the walls of the mold. From the second round of the test using die-cutting for cookies in the shape of a star 4 cm., 5 cm. and 9 cm. cut the stars and lay them on a baking sheet parchment. Lubricate the stars with a beaten egg. Sprinkle a few stars golden decorative sugar. Put the stars and the dough shape in freezer for 15 minutes.
- Add corn starch to the cooled pear filling and the remaining 2 tbsp. l bourbon if you use it and lay out stuffing into the form with the dough. Lay out the star filling on the surface so that some of them overlap, and most of the filling turned out to be covered with dough and peeped a little through the holes. Place the pie on another baking sheet.
- Bake the cake on an inverted baking sheet until light golden crust until pears are tender and the filling boils, 1 hour-1 hour 15 minutes (if the surface of the cake burns too quickly, cover it with aluminum foil). Let the cake cool for 1 часа перед подачей.ПримечаниеMeasuring the flour, we put it with a spoon in a dry measuring cup and level the surface. Scooping flour with a measuring cup directly from the bag, you seal it, resulting in the baking is dry.
