Pear Squares

When autumn arrives, there’s something comforting about a dessert that blends simplicity, warmth, and homeliness. These pear squares bring together a light sponge cake, creamy ricotta filling, and tender pear slices, all wrapped in golden puff pastry. With every bite, you’ll taste a perfect balance of fluffy, creamy, and fruity layers.

It’s the kind of dessert you can make on a weekday without much fuss, yet it looks and tastes like something prepared for a special occasion. Once cooled, it cuts beautifully into neat squares, making it a great choice for Sunday gatherings, festive lunches, or simply when you want to spoil your loved ones.

The best part is its versatility: while pears shine in this version, you can swap them for apples, peaches, or apricots, depending on the season. Either way, you’ll end up with a dessert that feels both rustic and refined.

Ingredients

Filling

• 500 g ricotta (or cottage cheese)

• 150 g sugar

• 2 eggs

• 2 heaping tablespoons semolina

• 1 packet vanilla sugar (8 g)

• zest of 1/2 lemon

Sponge cake

• 3 eggs

• 3 tablespoons sugar

• 2 tablespoons flour

• 1 tablespoon cocoa powder

• 1/4 teaspoon baking powder

• 3 tablespoons oil

• 3 tablespoons milk

Sugar syrup

• 100 ml water

• 60 g sugar

Egg wash

• 1 egg

• 30 ml milk

Other

• powdered sugar, for dusting

• 2 sheets puff pastry (rolled, 275 g each)

• 4 pears

Method

1. Prepare the pears
   Halve the pears, remove the cores, and slice them thinly.

2. Make the filling
   In a bowl, mix ricotta, sugar, eggs, semolina, vanilla sugar, and lemon zest until smooth.

3. Sugar syrup
   In a small saucepan, combine water and sugar. Boil for 10 minutes until slightly thickened, then set aside.

4. Sponge cake

   • Beat the eggs with sugar for about 8 minutes until pale and fluffy.

   • Add oil and milk.

   • Gently fold in sifted flour, cocoa, and baking powder.

   • Spread the mixture onto a baking tray lined with parchment paper, about the size of your puff pastry (roughly 0.5 cm thick).

   • Bake at 185 °C (365 °F) for about 12 minutes. Cool, then remove the parchment.

5. Assembly

   • Place one sheet of puff pastry on a lined baking tray and brush with the egg–milk mixture.

   • Lay the sponge cake on top (trim if needed so there’s a 1.5 cm border).

   • Brush the sponge with sugar syrup, then spread the ricotta filling evenly and layer the pear slices on top.

   • Cover with the second puff pastry sheet. Press the edges firmly to seal.

   • Prick the surface with a toothpick and brush with the remaining egg wash.

6. Baking
   Bake at 185 °C (365 °F) for about 37 minutes, until golden brown and crisp.

7. Serving
   Let the dessert cool completely before cutting into squares. Dust with powdered sugar just before serving.

💡 Tip: Assemble the dessert directly on a baking tray lined with parchment paper – it saves the trouble of moving it later. You can replace pears with any seasonal fruit for a fresh twist.

❓ FAQ – Pear Squares

1. Can I replace pears with other fruit?
Yes! Apples, peaches, or apricots work beautifully. Just slice them thinly and layer as you would pears.

2. Can I use low-fat ricotta or cottage cheese?
You can, but the filling will be less creamy. Full-fat ricotta gives the richest flavor and texture.

3. How do I know when the pastry is baked?
The puff pastry should be golden brown and crisp on top. Check during the last 5 minutes to avoid overbaking.

4. How long do pear squares keep?
They stay fresh for 2–3 days in the fridge, but the pastry is crispiest on the first day after baking.

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