Pear Puff Pastries

Peel the pears, cut each one in half, and cut out the core.

Slice each half into fan-shaped segments, cutting all the way through but leaving the very top intact (so the half stays in one piece).

Flip each half over and place raisins inside (rinse them thoroughly in hot water beforehand).

Thaw the pastry dough, unfold it — no need to roll it out. Arrange the pear halves diagonally, spaced apart from each other. Cut the puff pastry into squares so that each pear half rests on its own square.

Use a spatula to transfer all the pieces to a baking sheet lined with parchment paper. Press each pear half gently into the dough. Bake in an oven preheated to 200°C for 20–25 minutes, or until the edges of the pastry are golden brown.

Let cool completely.

Dust the pastries with a generous layer of powdered sugar through a fine-mesh sieve.