My Nan used to make this for me when I was a little girl and she used to let me brush the pastry with milk so that it had a nice golden colour and was really where I began to get my love of cooking. Since then I have always enjoyed cooking and decided to attend catering college as I want to make it my career. People find cooking very difficult and I can never understand why, but it's maybe because I have been brought up with it!
Preheat the oven to 200 degrees Centigrade/Gas mark 6. Line a baking sheet with parchment
Roll out the pastry to approx 1/8th inch thick (very thin!). Cut one strip about 10 cm wide and place on baking sheet. Cut another strip 20 cm wide and fold into four. Also place on the baking sheet. Rest in the fridge.
Meanwhile, make the frangipane.
Rub the spread into the sugar, ground almonds, cornflour, salt and essences. It should be dryish and crumbly. Add the milk and combine to make a stiff paste.
Preheat the oven to 200 degrees Centigrade/Gas mark 6.
Remove the pastry from the fridge. Spread a thick band of frangipane down the middle of the thin strip. Place a line of the pears on top.
With the other strip, fold in half length-ways and make slits 2/3rds of the way down from the folded edge. Brush the edges of the thin strip with oat milk. Lay the thicker strip over the top very carefully and then press down the edges. Seal the edges with a fork dipped in flour.
Brush the entire pastry with milk and rest in the fridge for 10 minutes. Bake for about 30 minutes until the pastry is golden.
This is lovely served almost straight from the oven when the pastry is crisp and the filling warm, the best way! To ring the changes, I sometimes make this with other fruits and it works equally as good.
When I have time I make my own puff pastry but to be honest, ready made is just as good and quick and easy to use!
I usually add a good helping of fresh double cream lightly whipped and forget the calories!
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