Ingredients:
1 sheet puff pastry
Almond filling: makes enough for two pastries.
1/2 cup softened butter
1/2 cup sugar
1/4 cup all purpose flour
1/4 cup almond flour
1 teaspoon almond extract
2 teaspoon vanilla extract
2 eggs
Pear filling:
2 pears
1/2 teaspoon nutmeg
2 teaspoons cinnamon
pinch of salt
1/4 cup flour
Topping:
1 egg for egg wash
1/4 cup sliced almonds
1 teaspoon cinnamon
1 tablespoons turbinado sugar
Method:
Thaw puff pastry according to the package instructions. Heat an oven to 375 degrees. Combine butter and sugar in the bowl of a mixer using a paddle attachment until smooth. Add remaining ingredients and mix fully.
Prepare pear filling by dicing pears and tossing together with remaining ingredients. Set aside.
Flour a flat surface and roll out the pastry until about the size of a baking sheet. Make slices down each side of the pastry towards the center 1/4 of the way in. Spread the almond filling evenly down the center of the pastry between the sliced sides. Top with pear filling. Cross over the strips of sliced pastry to cover the filling, connecting the two sides. Brush the tops with egg wash. Sprinkle the tops with sliced almonds, cinnamon and turbinado sugar. Bake for 25 minutes or until golden brown. Serve warm with ice cream.
