Sugar Encrusted Pear Dumplings

These pear dumplings have a baklava-style filling and just glisten on the plate because of the coarse sugar coating! Use ripe but firm pears so they will retain their shape while baking. A refrigerated pie crust simplifies preparation, but you can use any preferred dough: I think Puff Pastry works best. Can make ahead through step 3. For an extra baker's touch, use excess dough to make small leaves to add to the tops of the pears. Also, you can core the pears from the top or bottom. Coring them from the bottom just allows you to leave the stem on, if you'd like, for presentation. Show more

Ready In: 45 mins

Serves: 4


  • 4  small pears, ripe but firm
  • 12 cup  chopped pecans
  • 1  tablespoon honey
  • 1  teaspoon  grated lemon peel
  • 1  refrigerated pie crust (1/2 of a 15 ounce package)
  • 2  tablespoons milk
  • 14 cup  coarse sugar


  1. In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear.
  2. Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal.
  3. You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time.
  4. Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled).
  5. If desired, drizzle with extra honey just before serving. Serve warm.
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