Pear-cranberry cupcakes
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ingredients
400 g puff pastry 3 pcs pear 1 handful dried cranberries 1 tbsp cane sugar
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Easy and quick to prepare autumn scones served with tea.
1.
Clean the pears of skin and cores, cut into smaller parts. Put them in a saucepan with the cranberries, sugar and a little water. Simmer for about 5-10 minutes.
2.
While the pears soften a little, roll out the puff pastry into a rectangle shape to a thickness of 3-4mm. Divide the pastry into 12 squares.
3.
Brush the muffin tin with butter and place the dough pieces into the wells. Fill the lined ones with the pear and cranberry mixture (without the juice). Top with a few more cranberries, almond chips and sprinkle the cupcakes with cinnamon. Bake in a preheated oven at 180 ˚C for 20-25 min until golden.
