Pears in Pastry Coat

For the pears in pastry coat, first preheat the oven to 200 °C. Line a baking tray with baking paper. Peel the pears, cut them in half lengthwise and remove the core.

Roll out the first short pastry on the baking sheet. Spread the sugar on top and then gently mix the milk with the sugar directly on the pastry. Spread the pear halves evenly on the pastry. Sprinkle with the remaining tablespoon of sugar and put a little butter on each pear. Then sprinkle with cinnamon and sprinkle the ground hazelnuts on top.

Place the second short pastry over the pears so that they are completely covered. Press down neatly. Brush the pastry first with the milk, then sprinkle the sugar on top. Whisk the egg yolk and brush the dough with it as well.

Cut the dough between the pears and press it well around each pear. Place in the oven for about half an hour.

When the pears have cooled down, sprinkle with hazelnuts, cinnamon and powdered sugar.

Preparation Tip:

Do not use too soft pears for the pears in the pastry case, so that they do not fall apart during baking.

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