Prepare all ingredients:

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.