Everyone likes muffins (in Poland called babeczki). They came to Poland from the USA and Great Britain, where they are very popular. They can have different fillings: sweet, such as with chocolate, fruity or dry with meat, cheese and vegetables. All varieties taste excellent. It is interesting that in the USA, Canada, Australia and New Zealand "English muffins" are known as fried yeasty pikelets, served hot with butter.

Today I discovered that I could use a popular baking pan for muffins "with dimples" to make a sweet interesting dessert or hot dinner. French pastry molded in the shape of small baskets with a pear-cheese filling with walnuts looked almost identical to muffins and was delicious. As with muffins, you can use different fillings. You should remember that if you use juicy fruits like strawberries, raspberries or blueberries, you should put a bit of crumbled sponge cake on the French pastry in order to soak up the juice.

Ingredients for 15 "almost muffins"

1 pack of chilled French pastry

1 egg yolk

5 pears

150g of gorgonzola cheese

10 walnuts

1 tablespoon of butter

Heat the oven up to 200C.

Smooth the baking pan with the butter. Cut the French pastry into squares of 10 by 10 cm and put them carefully into the dimples of the baking pan. Smooth the top of the pastry with the egg yolk. Peel the pears, remove the cores, dice them and put them on the French pastry. Cover with the crumbled gorgonzola cheese and sprinkle with minced walnuts. Bake for 15 minutes. Serve hot.

Enjoy your meal!