Pears feuilletées

Technical stages for Pears feuilletées :

• Divide the flaky pastry in 4 pieces.
• Roll out each piece in a 20 cm side square.
• Place theserolled out pastries on a slightly greased baking sheet.
• Place the almond powder in the center of each square of flakey pastry.
• Peel, remove the center and seeds of the pears while preserving them whole.
• Cut out the bottom so that they can stand by themselves.
• Place a pear in the center of each rolled out pastry, on the almond powder.
• Garnish the center of each pear with apricot jam.
• Glaze all around the flaky pastry using a beaten egg yolk.
• Lift up the angles of the square to wrap the pear.
• Stick the sides of the pastry by pressing each side with another quite close to the fruit.
• Cut away the excess pastry.
• Glaze with egg yolk the whole surface of the flakey pastry.
• Cut pieces in form of leaves from the excess of flaky pastry.
• Stick them to the top of the pear. Glaze.
• Store in the fridge.
• Preheat your oven to 200°C and bake for 20 minutes.
• When finished, leave to cool a bit before eating.