6 1/2 oz (200 g) puff pastry

2 tablespoons (30 ml) milk

1 teaspoon (5 ml) sugar

4 teaspoons (20 ml) unsalted butter

1/4 cup (60 ml) sugar

4 pears, peeled and sliced

Vanilla Ice Cream

1/4 cup (60 ml) hazelnuts, toasted and chopped

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Line a baking sheet with parchment paper.

Roll out the dough into four 10-cm (4-inch) squares. Brush with the milk and sprinkle with the sugar. Place the squares on the baking sheet. Bake for 15 minutes or until the pastry is golden brown. Allow to cool.

Meanwhile, in a large skillet, melt the butter and sugar over high heat until the sugar turns golden brown. Add the pears and sauté for 4 to 5 minutes or until they brown slightly and are tender. Keep warm.

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