Treasure Island Buns

Ingredients

Puff pastry 240 g

Pears 4

Sugar 2 tsp

Milk 1 tbsp

Egg yolk 1

Cinnamon 1 piece

Icing sugar 1 tbsp

Peel the pears and cut them in half. Boil 100 g of water with 1 teaspoon of sugar and cinnamon, add the pears, and simmer for 5 minutes. Remove the pears and pat dry.

Roll out the dough to a thickness of 0.5 cm, cut out 8 circles, and place them on a parchment-lined baking sheet. Place a pear halves, cut side down, on each circle.

Whisk the yolk with the milk and remaining sugar. Brush the mixture over the dough around the pears, being careful not to get it on the edges. Bake for 25 minutes at 200°C until golden brown. Dust with powdered sugar when serving.

Enjoy!