Pear pie with frangipane of pistachio nuts and orange blossom (baklava style)

Name: Pear pie with frangipane of pistachio nuts and orange blossom (baklava style)
Cook time: 1 h
Total time: 1 h
Yield: 1 cake (8p)
Ingredients: Frangipane of pistachio nuts:; 250 g pistachio nuts pelt (unsalted); 250 g soft butter; 60 g flower; 125 g hard honey; 3 eggs; 1 vanilla pod (marrow); 2-3 tbsp orange blossom water; 4 pears on syrup: (stewed pears are also ok, they have to cook a little longer); 0,5 l water; 50 g of cane sugar; 0.5 Cinnamon Sticks; 1 clamped rose petals; 4 small Durondeau pears; Sap of 1/3 lemon; 1 flat ball of sand dough:; 150 g butter, room temperature; 63 g sugar; 1/2 Vanilla stock; 57 g eggs; 63 g Broyage (50% PLOOD SUILER, 50% Almond powder); 250 g flower; Salty; Extra pistachio nuts (finely chopped, for the finish)

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1 hour + 1h baking + 2 hours of cooling

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Delicious pear pie with pistachiorangipane and orange blossom, inspired by baklava. A perfect treat with a cup of tea or coffee!

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Ingredients

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Quantity: 1 cake (8p)

Frangipane of pistachio nuts:
250 g pistachio nuts pelt (unsalted)
250 g soft butter
60 g flower
125 g hard honey
3 eggs
1 vanilla pod (marrow)
2-3 tbsp orange blossom water

4 pears on syrup: (stewed pears are also ok, they have to cook a little longer)
0,5 l water
50 g of cane sugar
0.5 Cinnamon Sticks
1 clamped rose petals
4 small Durondeau pears
Sap of 1/3 lemon

1 flat ball of sand dough:
150 g butter, room temperature
63 g sugar
1/2 Vanilla stock
57 g eggs
63 g Broyage (50% PLOOD SUILER, 50% Almond powder)
250 g flower
Salty

Extra pistachio nuts (finely chopped, for the finish)

Frangipane of pistachio nuts:
250 g pistachio nuts pelt (unsalted)
250 g soft butter
60 g flower
125 g hard honey
3 eggs
1 vanilla pod (marrow)
2-3 tbsp orange blossom water

4 pears on syrup: (stewed pears are also ok, they have to cook a little longer)
0,5 l water
50 g of cane sugar
0.5 Cinnamon Sticks
1 clamped rose petals
4 small Durondeau pears
Sap of 1/3 lemon

1 flat ball of sand dough:
150 g butter, room temperature
63 g sugar
1/2 Vanilla stock
57 g eggs
63 g Broyage (50% PLOOD SUILER, 50% Almond powder)
250 g flower
Salty

Extra pistachio nuts (finely chopped, for the finish)

Preparation method