Hello everyone I am Rosemary and I blog at An Italian in My Kitchen. I have been living in Rome, Italy for the past 20+ years, what an experience that is, I must say. I love sharing the recipes I have learned and created with help from my Italian family and friends.
Now for the Italian Pear filled Cookies, these are made with a delicious, easy and simple cookie dough filled with a slow-cooked pear filling.
I made them on Friday hoping to serve them to my cousins who were visiting from Toronto, but they were gone by Saturday. When the Italian likes something he really likes something.
Autumn is all about the harvesting of apples and of pears and these yummy flower-shaped Italian Pear Filled Cookies are the perfect start to harvest season. Enjoy!
An easy pastry-like batter with a slow cooked pear filling make these into something extra special. A blend of a cookie and and a tartelette, a delicious combination now matter what you call them.
- For the dough:
- 2 cups flour
- 1 egg
- 1 egg yolk
- 1/2 cup sugar
- 1/2 cup cold butter, cut into small cubes
- 1/2 tsp baking powder
- 1 tsp vanilla
- pinch of salt
- For the filling:
- 2 pears, peeled and diced
- 3 1/2 Tbsp sugar
- 1/2 cup water
- juice from 1/2 lemon
For the Dough:
- Pre- heat oven to 350°.
- On a flat surface add together flour and salt. Make a well in the center and add the egg and yolk, baking powder, sugar, vanilla and butter. Work the ingredients together quickly to form a soft dough.
- Wrap the dough in plastic and refrigerate for approximately 30 minutes.
For the Filling:
- While the dough is in the fridge, add the diced pears, lemon juice and water to a small to medium sized pot.
- Cook on low, stirring occasionally, until the pears become soft and the liquid has evaporated (make sure they don’t turn burn). Remove from heat, add the sugar, and mix well.
- Remove the dough from the fridge, knead a couple of times and then roll out about half the dough into about a 1/8″ sheet.
- Use a cookie cutter to cut into shapes. Place cut out flowers on a parchment-lined cookie sheet.
- In the middle of each cookie place a teaspoon full of filling and top with second cookie.
- Use your fingers to pinch the sides of the cookies closed. Dipping finger tips in water helps to seal. Continue until all cut outs are complete, then repeat with the remaining dough.
- Bake for approximately 13-15 minutes. Let cool completely and dust with plenty of powdered sugar.
Keywords: pear, cookies, Italian
Do you love pears? If so, read Foodal’s guide to selecting, ripening, storing, and preparing these tasty fruits.
And be sure to check out these tasty recipes:
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on March 23rd, 2015. Last updated: October 15, 2018 at 8:09 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Rosemary Molloy
Rosemary is a Canadian that escaped the big city of Toronto in 1989 and has been living in Italy since. Immersed in the food culture of the Mediterranean, she now runs her successful food blog, An Italian in My Kitchen.