Ingredients
Method
- Preheat the oven to 200°C. Grease a large rectangular baking pan with a little butter. Separately, cut the pears in half, remove the seeds, and slice them thinly.
- Place the sheet of puff pastry on the rectangular baking pan. With a knife, divide it into 6 equal rectangles. Then, gently score (without cutting all the way through) a line 1.5–2 cm toward the inside of the edge of each rectangle, forming an inner frame that will hold the filling for the puff pastries.
- Place the pear slices on each rectangle of dough, taking care not to cover the marked edge and arranging them neatly, slightly overlapping. Separately, in a small bowl, mix the sugar with the ground cinnamon.
- Sprinkle each rectangle of dough with the sugar and cinnamon mixture and add 2 or 3 cubes of butter on top. Bake the puff pastries at 200°C for approximately 15–20 minutes, until they are golden brown and the pear looks slightly soft.
- Once ready, remove the pastries from the oven and brush them with honey using a pastry brush to give them their characteristic shine. Serve warm and, if desired, accompany with ice cream.