Pear Pastries

An attractive pastry which tastes as good as it looks.

Preparation Time: 20 min.
Cooking Time: 20 min.
Makes 15 pastries.
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Large Fatless Sponge Mixture
1 small can (400 grams) pears
100 gms (4 oz.) fresh cream
1 tbsp powdered sugar

For the lemon filling
5 tsp lemon juice
2 tbsp sugar
2 tbsp cornflour
1/2 cup water
1/4 tsp grated lemon rind

Other ingredients
2 tbsp melted jam
2 tbsp crushed biscuits

1. Pour the cake mixture into a well-greased and dusted Swiss roll tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
2. Cool the cake and cut into rounds (or squares).
3. Sprinkle a little syrup from the pear can over the cake pieces.
4. Slice the pears.
5. Mix all the ingredients for the lemon filling except for the lemon rind and boil until the mixture becomes thick. Cool.
6. Beat the cream with the sugar until thick.
7. Add the lemon mixture and lemon rind and mix well.

How to proceed

1. Spread a little lemon filling on each cake round and put another cake on top.
2. Apply a little lemon filling on the upper cake round top and thereafter arrange a few pear slices on top. Apply a little jam on the sides. Apply crushed biscuits over the jam.
3. Repeat with the remaining cake and filling.
4. Chill the pastries.
5. Place in paper cups and serve.

1. Variation : Pear Pastries (Eggless):
2. Proceed as above using eggless sponge cake mixture, instead of fatless sponge mixture.