Serves: 4 people Difficulty ': Media Preparation time: 1 hour and 30 minutes INGREDIENTS 350g. frozen puff pastry 4 pears are not too juicy 8 tablespoons sugar 1 tablespoon brandy pears 4 tablespoons cream 1 egg butter flour pepper --------------------- ----- Do PROCEDURE thaw the dough to room temperature.
Peel the pears, cut in half ', Privatel of the core and seeds, then cut each half' in 4 parts. Bring them together in a bowl, sprinkle with brandy, sprinkle with sugar and a handful of pepper and let stand for at least 1 / 2 hour. Roll out the dough into a half inch thick. Grease and flour the bottom and sides of a rectangular pan, lining the inside with half 'of the dough, leaving plenty of overhang along the sides.
Drain the pears and arrange in baking dish. With the remaining dough, cover the pie, to better adhere the two layers of pastry, brush edges with beaten egg. With the scraps of dough make a decoration that sits on the pie. Then make a hole in the middle and tuck a piece of paper rolled up, so let the steam out during cooking.
Decorate the pastry with the diagonals of the cuts, brush them with egg and bake at 200 degrees for 20 minutes. Reduce the temperature to 180 degrees and cook for another 45 minutes. Serve the cake after adding the cream into the center hole. 
Peel the pears, cut in half ', Privatel of the core and seeds, then cut each half' in 4 parts. Bring them together in a bowl, sprinkle with brandy, sprinkle with sugar and a handful of pepper and let stand for at least 1 / 2 hour. Roll out the dough into a half inch thick. Grease and flour the bottom and sides of a rectangular pan, lining the inside with half 'of the dough, leaving plenty of overhang along the sides.
Drain the pears and arrange in baking dish. With the remaining dough, cover the pie, to better adhere the two layers of pastry, brush edges with beaten egg. With the scraps of dough make a decoration that sits on the pie. Then make a hole in the middle and tuck a piece of paper rolled up, so let the steam out during cooking.
Decorate the pastry with the diagonals of the cuts, brush them with egg and bake at 200 degrees for 20 minutes. Reduce the temperature to 180 degrees and cook for another 45 minutes. Serve the cake after adding the cream into the center hole.
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