Impress your love with these easy Chocolate Pear Roses for a sweet and fruity way to say "I love you".
After seeing these Apple Roses go viral a few months back, I knew I wanted to try the recipe despite honestly thinking they would turn into a typical Pinterest Fail for me. (Like these Hot Cross Bunny Buns I made for Easter one year that ended up looking more like possessed Hello Kitty rolls.)
So, I was pleasantly surprised when they turned out to be fairly easy to make (I ended up using this recipe for Honeycrisp Apple Roses from Emily @ Zen & Spice) and actually looked like gasp! flowers when they came out of the oven.
With Valentine’s Day approaching, I thought I’d attempt a pear and chocolate version that would in turn, massively impress your Valentine but without having you spend hours in the kitchen.
Now, obviously puff pastry isn’t the most nutritious thing out there but each serving is only 1/8th of an entire sheet plus the rest of the treat is made up of fresh fruit, a scant few teaspoons of jam and a drizzle of dark chocolate. A tad bit better for you than that entire box of truffles. #Justsayin.
And dare I say, I ended up liking this recipe even more than the original Apple Roses? I promise you’ll end up with something that looks like these photos.
Impress your love with these easy Chocolate Pear Roses via @tspbasil for a sweet and fruity way to say "I love you". Tweet this
Chocolate Pear Roses
Makes 8 Roses
- 4 pears, cored and cut into halves
- 1 sheet puff pastry
- ¼ cup raspberry jam or preserves
- 1 tablespoon water
- 1 ounce dark chocolate
Slice pear halves very thinly with a mandoline or a paring knife. Place pear slices in a microwave-proof bowl and cover with water. Place on high in microwave for 3 minutes to soften pear slices. Remove and drain. Pat pear slices dry.
Preheat oven to 375 degrees Fahrenheit.
Roll puff pastry out into approximately 14 x 14-inch square. Cut lengthwise into 8 even stripes.
Whisk jam with 1 tablespoon of water to thin out. For each rose, brush strip with jam. Lay pear slices on strip about one-third of the way down so half of the slice is peeking out the top. Slightly overlap each slice. Fold up the long side of the pastry strip about halfway to help seal in the pear “petals.” Carefully roll from the short end to the other short end and seal the edge. Place “rose” in muffin pan that’s been coated with cooking spray. Repeat until you have 8 roses.
Bake for about 15 -20 minutes or until the pastry is golden brown. Remove pastries from pan and place on cooling rack.
Break up dark chocolate into small pieces. Melt in pan over low heat or in the microwave. Drizzle over top of each rose. Cool slightly then serve.