Toasted pine nut, honey and pear croustades from Crumb: Show the Dough Who's Boss (page 150) by Richard Bertinet

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on January 23, 2021

    These were fantastic. I wasn't sure about the dough, as it didn't seem as "wet" as I was expecting during the initial mixing and kneading, but the end result was excellent. For laminated dough, the process was actually pretty simple, and the directions were very clear. Lots of steps with poaching the pears and cutting the lattice pattern, but they turned out beautifully and delicious. I scaled back the pine nuts, as it seemed like that would be WAY too many (and they're not cheap!). I actually split the dough in half and made the cinnamon knots from the same cookbook with the other half - and they were great too!

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