Puff Pastry with Pears

Roll out the puff pastry slightly. Cut the pears in half and remove the cores. Slice the halves into small wedges or make frequent lengthwise cuts without slicing all the way through.

Mix sugar with cinnamon. Dip the cut side of the pear halves into the aromatic mixture so the sugar adheres well.

Arrange the pears on the pastry and cut out the shapes along the edges, leaving about 1.5–2 cm border around the fruit. From the leftover dough, make small leaves and score them with a toothpick for decoration.

Transfer the pastries to a baking sheet lined with parchment paper.

Bake in a preheated 200°C (400°F) oven for 15–20 minutes until the pastry turns golden.