Honey Pear Napoleons
1 Package of Puff Pastry
Preheat oven to 175 (Since I'm in Europe I figure I may as well start using metric......Here's your notice, from here on out all temps are in Celcius unless otherwise noted :)
Cut each puff pastry sheet into 4 squares and put onto greased or non-stick cookie tray. Wisk egg and 3T water together in a small bowl. Brush pastry squares with egg and water mixture. Sprinkle sugar on top of pastry and bake for 15min or until puffed and golden brown.
Cut pears into thin slices (2-3cm), removing seeds and core. Heat non-stick pan and add 2T butter. Put first half of pears into the pan and saute for about 3min. Flip pears and add 2T honey. Saute for another 3 min then remove from pan. Repeat with remaining pears, butter, and honey. Be careful not to overcook the pears or they will become mushy.
Assemble napoleons by placing 1 pastry square on each plate, spooning pears on top, place a 2nd pastry square on top. Drizzle any honey butter remaining in the pan over the top of the stack. Serve immediately.
This is also good with vanilla ice cream. Stacks can be made higher by cutting the puff pastry into smaller squares or rectangles and making pear slices thinner. Thinner pear slices take less time to cook. For best results, make everything and assemble just before eating. That way the puff pastry is still flaky and crisp, pears are warm, etc.