Poncillo-Roasted Pears with Cheese Pastry Mexican Recipe

Recipe Category: Mexican

Poncillo-Roasted Pears With Cheese Pastry Mexican Recipe


Recipe for: Mixiote de Pera con Hojaldre de Queso

Serves 8

Cheese Pastry

  • 1 pound requeson, pot cheese, or fresh ricotta
  • ¾ cup sugar
  • pinch of salt
  • ¼ cup crema or heavy cream
  • 1 egg
  • 3 ounces Manchego cheese (or any other salty hard cheese), shredded
  • 1 recipe Quick Puff Pastry
  • 2 egg yolks
  • 2 tablespoons whole milk

Roasted Pears

  • piloncillo, chopped, or 1 cup firmly packed dark brown sugar mixed with 1 tablespoon molasses
  • 2 cups apple or pear cider
  • 1 (3-inch) piece canela
  • 1 vanilla-bean, split lengthwise
  • 2 tablespoons unsalted butter
  • pinch of salt
  • 6 Bosc or Anjou pears (ripe but a bit on the firm side)
  • banana leaves or parchment paper


TO MAKE THE CHEESE PASTRY, drain the requeson in a cheesecloth-lined bowl

  1. Combine the drained cheese, ¼ cup of the sugar, the salt, crema, and egg in a bowl and blend with a spoon or whisk
  2. Stir in the Manchego cheese (this mixture can be made 2 days ahead of time and kept in the refrigerator)
  3. Line 2 baking sheets with parchment paper
  4. Roll out the puff pastry on a lightly floured surface into a rectangle about ¼ inch thick
  5. Using a cookie cutter or large glass, cut out twelve 5-inch-diameter circles and place on the prepared baking sheets
  6. Gather the scraps together by placing them on top of each other, overlapping a bit to stick them together (don’t form into a ball!)
  7. Roll lightly into a rectangle about ¼ inch thick and cut out 4 more circles
  8. Preheat the oven to 375°F
  9. Put about 2 tablespoons of the cheese filling in the center of 8 of the circles, leaving some room around the edges
  10. Lightly whisk the egg yolks with a fork and lightly brush the edges of the circles
  11. Place the other circles on top and press tightly along the edges to seal
  12. Refrigerate for 10 to 15 minutes, until firm
  13. Lightly whisk the milk into the rest of the yolks and brush the tops of the pastries
  14. Sprinkle with the remaining ½ cup sugar and bake until the tops and bottoms are golden, 20 to 30 minutes
  15. Remove from the oven and transfer to a wire rack to cool
  16. The cheese pastries can be made and refrigerated up to 3 days in advance
  17. Leave the oven on at the same temperature for the pears

TO MAKE THE ROASTED PEARS, combine the piloncillo, cider, and canela in a medium-large pot

  1. Scrape the vanilla bean with the tip of a knife and add it with the pod to the pot
  2. Cook over medium heat, stirring, until dissolved
  3. Whisk in the butter and salt, remove from the heat, and let cool slightly
  4. Discard the canela and the vanilla pod
  5. Peel, core, and cut the pears into ½-inch wedges and add to the mixture
  6. Cut the banana leaves or parchment paper into eight 6-inch squares, put about ½ cup of the pear mixture in the center of each one, bring the edges together, and twist the top
  7. Tear a thin strip of banana leaf and use it to tie the top closed (if you’re using parchment, tie the top with butcher’s twine)
  8. Place the packets on a baking sheet and bake for 35 minutes
  9. Remove from the oven and let cool for 10 minutes
  10. Place one packet of pears on top of each cheese pastry and cut the packet with scissors at the table so the pastry doesn’t get soggy and the wonderful aroma is released

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