Ingredients
13 oz. puff pastry
1 egg, beaten
4 small or medium ripe pears
8 tsp. brown sugar
8 tsp. heavy cream, not half and half
1 tsp. coarse sea salt
Directions
Preheat oven to 375°F.
Line a baking sheet with parchment paper.
Roll out your puff pastry, dusting your workspace with some flour. Roll pastry until 1/4" thick. Divide your pastry into 8 small rectancles. With a sharp knife, cut an "L" shape into 2 opposite corners of each rectangle but be careful not to cut completely off, we want to fold the shape over in a moment. Brush the pastry with the egg. Pick up the "L" shapes and cross them over, laying them flat on the opposide side so that you create a sort of border along the pastry. Brush the tops with the egg wash and chill in the refrigerator.
Peel the pears and split them in half, removing the core. Slice in 1/4" slices.
Remove the pastry from the refrigerator and one pear half in the center of each pastry.
Sprinkle 1 teaspoon of brown sugar and 1 teaspoon of cream over each pear half, then add a pinch of sea salt to the top.
Bake in the oven for 30 minutes or until the pastry is golden and the pears are soft.