Excellent recipes for pear buns in 5 different variations. Get inspired!

Do you have a surplus of pears at home and want to make a tasty and unusual dessert from them?

Then try at least one of our pear bun recipes!

Would you like a version with crumbs, cinnamon whipped cream or salted caramel?

Even the biggest connoisseur can choose from us.

Streusel bun with pears

Streusel cake is the perfect autumn and winter dessert, which you can also prepare in a really playful way. The delicate base, pears and delicious cinnamon crumble are the perfect combination.

Ingredients

On the bun:

• 1/2 cup room temperature butter
• 3/4 cup white sugar
• 2 eggs, room temperature
• 1 teaspoon of vanilla extract
• 1/2 cup milk, room temperature
• 1/2 cup sour cream, room temperature (full fat is best)
• 2 cups plain flour
• 2 teaspoons of baking powder
• 1/4 teaspoon salt
• 1 tablespoon of butter to grease the mold
• 3-4 fresh pears, peeled and thinly sliced ​​(alternatively use a large 850ml tin of tinned pears)

On a small scale:

• 2/3 cup plain flour
• 2/3 cup white sugar
• 4 tablespoons of melted butter
• 1/2 teaspoon cinnamon

Method

1. Preheat the oven to 175 degrees Celsius.
2. Add the butter and sugar to the bowl of a stand mixer and beat until fluffy and pale in color (about 4-5 minutes).
3. Add eggs and vanilla and beat on medium speed until smooth.
4. It’s a good idea to scrape the bowl regularly to make sure everything is incorporated evenly.
5. Add milk and sour cream and beat on low speed until combined.
6. In a separate bowl, add the flour, baking powder and salt and mix these ingredients together with a fork or wire whisk.
7. Once all the ingredients are incorporated, pour the flour mixture into the mixture in the mixer.
8. Turn on the mixer and watch the dough come together.
9. Once you see a dough form with streaks of flour, turn off the mixer and remove the bowl.
10. Over mixing at this stage can result in an overly dense and dry bun with large air bubbles, which you definitely don’t want.
11. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour.
12. Grease a 23×33 cm glass cake tin with a little butter and pour the prepared batter into it, using a spatula to push the batter into the corners and level the surface.
13. Spread the sliced ​​pears over the top of the dough.
14. Mix the flour, sugar and cinnamon in a clean bowl.
15. Add the melted butter and mix with a fork until the mixture falls apart.
16. Sprinkle the pears with bread crumbs, making sure to spread them evenly into all corners.
17. Bake the bun for 47-50 minutes.
18. When the bun is done, the crumb will be slightly toasted on top and when you insert a toothpick into the center of the bun, it will come out clean.
19. Let the bun cool in the tin for at least 20 minutes before cutting into it.
20. Enjoy it!

Italian almond cake with pears

A perfect dessert made of fresh pears, which are embedded in a slightly sweet, flaky almond cake. The perfect bun to enjoy at any time of the day.

Ingredients

• 9 tablespoons butter, room temperature
• 9 spoons of white granulated sugar
• 2 large eggs
• 6 spoons + 1 spoon of plain flour
• 1 and 1/4 cup ground almonds
• 1/2 teaspoon baking powder
• 3 medium pears, ripe but still firm, peeled, cored and halved lengthwise
• 1/3 cup almond flakes
• powdered sugar for decoration

Method

1. Preheat the oven to 190°C.
2. Grease a 20 cm cake tin and line the bottom with a circle of baking paper.
3. Set aside.
4. In a large bowl, beat the butter with the white sugar on medium speed with an electric mixer until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. On low speed, mix in plain flour, ground almonds and baking powder.
7. Spoon the batter into the prepared mold and use a spatula to level the mixture.
8. Peel the pears and then cut them in half lengthwise.
9. Using a small spoon, remove the pith and also scrape off the thick spine that runs to the end of the stem.
10. Set aside.
11. Place the pear halves on top of the pastry and arrange them in a circle, cut side down and the thin end towards the center of the cake.
12. Sprinkle with flaked almonds.
13. Bake in the preheated oven for about 35 minutes, or until a skewer inserted into the center of the cake comes out clean.
14. Allow the cake to cool completely in the pan, then run a knife around the outside of the pan and carefully remove the cake.
15. Sprinkle with powdered sugar before serving.

Pear bun with cinnamon whipped cream

The soft and delicate dessert of fresh pears with a cinnamon flavor is absolutely divine! Prepare it for your guests and you will see that they will be delighted.

Ingredients

• 1/2 cup softened butter
• 2/3 cup white sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 1 and 1/2 cups plain flour
• 1 and 1/2 teaspoons baking powder
• pinch of salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup milk
• 1 pear, roughly chopped
• 1 and 1/2 cups chilled whipping cream
• cinnamon for dusting

Method

1. Preheat the oven to 175 degrees Celsius.
2. Grease a 23cm round tin and set aside.
3. In a stand mixer fitted with a paddle attachment, beat the softened butter with the sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla.
6. Add flour mixed with baking powder, salt and cinnamon alternately with milk.
7. Mix until combined.
8. Spread the dough evenly into the prepared form.
9. Sprinkle with pear pieces.
10. Place the bun in the oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
11. Leave the bun to cool completely in the tin.
12. After cooling, remove from the mold, cover with whipped cream and sprinkle with cinnamon.

Pear pie with salted caramel

Lightly spiced and sweet at the same time, winter pear pie with salted caramel and topped with fresh ginger gelato is an absolutely perfect dessert that you will love!

Ingredients

For the dough:

• 2 and ½ cups plain flour
• 1 teaspoon of salt
• 1 tablespoon of granulated sugar
• 225 g of cold butter, cut into small cubes
• 1 cup cold water
• ¼ cup apple cider vinegar

For the salted caramel sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 110 g of butter
• 1/2 cup cream
• 1 teaspoon of vanilla extract
• 1 and 1/2 teaspoons sea salt flakes

For the filling:

• 1.2 kg of ripe but firm pears
• 1/4 cup granulated sugar
• 1/4 cup plain flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• juice of 1/2 lemon
• 3/4 cup of the above salted caramel sauce
• 1 egg
• cane sugar

Method

1. Mix the flour, salt and sugar in a bowl.
2. Add the butter and mix until there are pea-sized chunks of butter in the mixture.
3. Combine water, apple cider vinegar and ice in a bowl.
4. Pour 2 tablespoons of the liquid mixture over the flour mixture and mix.
5. Continue adding the liquid mixture until the dough has only a few dry spots.
6. This usually takes about 10-12 tablespoons.
7. Divide the dough in half and form two flat discs.
8. Wrap them in foil and refrigerate for at least 1 hour.
9. Mix the sugar and water in a small saucepan and wait until the sugar dissolves.
10. Add the butter and bring to a boil and cook until the mixture begins to turn golden brown.
11. Turn off the stove and while constantly whisking, gradually pour in the cream.
12. Whisk the final mixture over low heat and stir in the vanilla extract and salt.
13. Set aside.
14. Preheat the oven to 220°C.
15. Prepare a 22 cm cake tin and grease it.
16. Place one disk of dough on baking paper, which you place on a work surface sprinkled with flour.
17. Roll out the dough to a diameter of about 30 cm.
18. Transfer the dough to the pie pan.
19. Press down on the bottom and sides of the tin and trim the edges, leaving about 1cm overhang.
20. Put in the fridge.
21. Roll out the second disk of dough.
22. Using a sharp knife, cut 2-3 cm strips of dough, long enough to cover the diameter of the pie pan.
23. Set aside in the fridge.
24. Peel the pears and cut them into 1 cm pieces.
25. Combine the sugar, flour, spices and lemon juice and mix.
26. Add the pears to the cake.
27. Drizzle 1/2 to 3/4 cup sauce evenly over the top of the pears.
28. Arrange the strips of dough in a grid across the cake and crimp the edges (see video below).
29. Put the whole cake in the freezer for 15 minutes.
30. Place the cake pan on the baking sheet.
31. Beat the egg in a bowl, then brush it over the grill and the outer crust.
32. Sprinkle with cane sugar.
33. Bake for 20-25 minutes or until the pastry starts to brown.
34. Reduce the temperature to 180°C and continue baking for another 25-30 minutes.
35. Leave to cool on a wire rack for 2-3 hours.

Watch the video on how to make a proper pie grid:

How to weave a lattice pie crust

Bun with poached pears

Sweet honey bun with poached pears in wine and sliced ​​almonds is an absolute queen among desserts. You can also prepare it playfully!

Ingredients

For the poached pears:

• 2 cups of dry red wine
• 1/4 cup cane sugar
• 1 cinnamon stick
• 2 whole cloves
• 1 whole star anise
• 1 lemon peeled into large strips
• 3 firm pears

On the bun:

• 1 1/2 cups all-purpose flour, plus 1/2 cup extra to make the poached pears
• 1/4 cup almond flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of honey
• 1/2 cup room temperature butter
• 2 large eggs
• 2/3 cup full-fat sour cream
• 2 teaspoons of vanilla extract
• 1/3 cup slivered almonds
• powdered sugar to taste

Method

1. Add the wine, cane sugar, cinnamon, cloves, star anise and lemon zest to a saucepan wide enough to hold 3 pears on their sides.
2. Stir and bring to a boil.
3. Reduce over a low heat for five minutes.
4. Peel the pears and cut off the bottoms so they can stand upright.
5. Scoop out the seeds.
6. Place the pears on their side in the pot and cover for five minutes.
7. Turn them over, cover and simmer for another five minutes.
8. Turn back over, cover and simmer for five minutes.
9. Turn, remove the pot from the heat and leave the pears covered for at least five minutes.
10. Preheat the oven to 175 degrees Celsius.
11. In a bowl or the bowl of a stand mixer, whisk together the flour, almond meal, baking powder, baking soda, and salt.
12. Stir in the honey and butter.
13. In a separate bowl, mix the eggs, sour cream and vanilla extract.
14. Mix the wet ingredients with the dry ingredients.
15. Line a 23 x 13cm bishop loaf pan with baking paper, leaving a little overhang to help you easily remove the loaf from the pan when it’s done.
16. Pour the batter into the mold.
17. Place 1/2 cup of flour in a bowl.
18. Remove the hot poached pears from the liquid.
19. One by one, dip the bottoms of the poached pears into the bowl of flour and let the flour dust the sides of the pears a little.
20. Place the pears in the batter and position them so that the stems stick out of the batter.
21. Sprinkle the almond slices on top of the dough.
22. Bake for 40 minutes.
23. Use a toothpick to test if the bun is done in the center near the middle pear.
24. This area takes the longest to bake.
25. Depending on how moist and large the pears are, the baking time may vary.
26. If the dough is still raw, cover the edges of the bun with foil to prevent burning and continue to bake for another ten minutes before testing again.
27. Repeat in ten minute increments until the bun is done.
28. Using the overhanging parchment paper, lift the bun from the pan onto a cooling rack.
29. Allow to cool for at least one hour and dust with powdered sugar before serving.

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