Italian Pear Cookies

Easy Italian pear cookies made with just 6 ingredients! Buttery pasta frolla and pears make the perfect holiday cookie or tea-time treat.

There’s nothing more comforting than a tray of freshly baked Italian cookies, and these Italian pear cookies are one of my all-time favorites.

Made with a simple buttery pasta frolla (Italian sweet shortcrust pastry), they have a light, crumbly texture and are filled with sweet chopped pears. 

In Italy, there’s a popular shop-bought apple cookie that I’ve always loved.

Many years ago, I wanted to make a homemade version, but with a little twist, using pears instead of apples.

That’s how these easy pear cookies came to life, and they’ve been a family favorite ever since.

I make these every year when pears are in season. They’re so easy to whip up and always a hit with family and friends!

Plus, they’re perfect for Christmas cookie trays, holiday gifting, or simply to enjoy with a warm cup of tea, milk, or Italian hot chocolate.

If you’re looking for more Italian cookies to try, I recommend these Italian orange cookies, these baci di dama cookies and these lemon ricotta cookies – they’re all truly incredible!

Ingredients

For this Italian pear cookie recipe, you only need simple ingredients that you probably already have in your kitchen!

Here are my top ingredient tips to help you get the best results every time:

• Flour: Go for classic all-purpose flour or Italian 00 flour for a fine texture. You can also mix half plain flour and half wholewheat for a rustic flavor.
• Butter: High-quality butter makes all the difference. I love slightly salted Irish or French butter. If you’d like to make a dairy-free version, use my olive oil pastry dough recipe.
• Eggs: I use two yolks and one whole egg, use medium sized eggs at room temperature.
• Sugar: Any sugar you love works here! White sugar keeps things classic, but for a rustic touch try organic brown sugar, demerara, or muscovado.
• Aromatics: Add freshly grated orange or lemon zest, or scrape out the seeds of a vanilla bean for extra fragrance.
• Pears: Choose ripe but firm pears so they don’t get mushy while baking. Some of my favorites are Williams (Bartlett), Conference, and Abate Fetel.
• Add ons: Feel free to season the pear filling with ¼ teaspoon of cinnamon powder, or add chopped roasted hazelnuts or pecans for a crunchy note.

How to make pear cookies

As I mentioned, this pear cookies recipe is super easy to make, even if it’s your very first time baking cookies!

Here below you can find the simplified recipe with step-by-step pictures, scroll down until the end of the post for the full printable recipe.

STEP 1. In a large bowl, beat butter, sugar, and lemon zest until creamy. Add yolks one at a time, then the whole egg. Mix, then add flour and mix until a dough forms.

STEP 2. Dust the dough with 1 tablespoon flour, shape into a ball, wrap in cling film, and chill for 1 hour.

STEP 3. Roll dough to 3–4 mm (⅛ inch) thick. Cut 5–7 cm (2–2.7 inch) rounds, add pear filling, fold into a half-moon, then roll into a ball.

STEP 4. Arrange the cookie balls on a lined baking tray and bake in a preheated oven at 180°C (350°F) for about 15–18 minutes, or until golden at the edges.

Cool and enjoy: Let the cookies cool slightly on a rack before dusting with powdered sugar, then serve.

Italian pear cookies baking cookies

• Chill the dough before rolling: it makes it easier to work with and helps the cookies hold their shape.
• Roll the dough between parchment paper: Lightly dust with flour the dough on both sides, and roll it between two sheets of parchment paper.
• Don’t overload the filling: a small spoonful of pear is enough; too much will cause the cookies to leak.
• For an extra note, brush the tops with a little beaten egg and sprinkle with sugar before baking.

Storage Tips

• Room temperature: Keep cookies in an airtight container for up to 4 days.
• Fridge: If your kitchen is warm, you can store them in the fridge for up to a week.
• Freeze unbaked: Unbaked cookies freeze really well! Just assemble, freeze on a tray, then store in bags. Bake from frozen, adding a couple of extra minutes.
• Freeze baked: Store the plain cookies in a freezer-safe container for up to 1 month. Thaw at in the fridge then sprinkle with powdered sugar when ready to serve.

Did you try this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

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Recipe

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Easy Italian pear cookies made with just 6 ingredients! Buttery pasta frolla and pears make the perfect holiday cookie or tea-time treat.

Prep Time5 minutes mins

Cook Time15 minutes mins

Resting time1 hour hr

Total Time20 minutes mins

Course: Dessert

Cuisine: Italian

Serving: 20

Calories: 163kcal

Ingredients

1x2x3x

• 170 g butter
• 120 g sugar
• zest of 1 organic lemon, (or orange zest)
• 2 egg yolks, medium
• 1 egg, medium
• 330 g all purpose flour , + 1 tbsp
• 2 pears, peeled, cored and finely chopped

MetricUS Customary

Instructions

• Place the butter, sugar and lemon zest in a stand mixer, and using the whisk attachment whip them until creamy and lightly foamy, for about 3-4 minutes.

• Add one egg yolk at a time, until each is fully incorporated, followed by the whole egg. Continue to mix until you reach a creamy texture, for about 2 minutes.

• Add in all the flour, and then mix everything with the hook attachment or by hand with a spatula.

• The dough will still be sticky at this point, dust it with 1 tablespoon of flour and form the dough into a ball without over-working it.

• Transfer the ball onto a sheet of cling film, flatten it into a disk and wrap it well. Let the dough rest in the refrigerator for at least 1 hour.

• Once ready, transfer the dough on a clean and lightly floured working surface. Dust the rolling pin lightly with flour and roll the dough to about 3–4 mm thick (around ⅛ inch) before cutting the rounds.

• Cut the dough into rounds about 5–7 cm (2–2.7 inches) wide. Place a spoonful of pears in the center. Fold the cookie over the filling to form a half-moon shape, trim off any excess pastry from the sides, then gently roll it between your hands until you have a neat ball.

• Arrange the cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 15–18 minutes, or until lightly golden at the edges.

• Let the cookies cool on a wire rack, then dust with powdered sugar before serving.

Notes

• The less you work the dough with your hands the better, because their warmth will make the butter soften faster.
• If the pastry is too crumbly, it means you have overworked the dough. Add a teaspoon of cold water, mix everything quickly, if necessary, with a pinch of flour and immediately place in the fridge!
• Dust your counter and your rolling pin lightly with flour before rolling the dough.
• Alternatively, place the dough between two sheets of baking paper, so it won’t stick to the counter or rolling pin.

Nutrition

Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 59mg | Potassium: 46mg | Fiber: 1g | Sugar: 8g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.