Sweet maple glaze and fruity pastries make a perfectly tasty pair.
4 sheets puff pastry, thawed
2 firm green pears, peeled, cored and thinly sliced on a mandolin
3 1/2 tablespoons unsalted butter, softened
1/4 cup caster (superfine) sugar
1/2 teaspoon vanilla extract
1 egg yolk
2/3 cup almond meal
2 tablespoons plain flour
1/3 cup maple syrup, plus extra to serve
Preheat oven to 390 degrees. To make the frangipane, place the butter, sugar and vanilla in a small food processor and process for 1 to 2 minutes or until pale and creamy.
Add the egg yolk, almond meal and flour. Process to combine. Press 2 pastry sheets together to make 1 thick sheet. Repeat with remaining sheets.
Using a round cookie cutter, cut 6 rounds from the pastry. Place on baking trays lined with parchment paper. Gently score each round using a round pastry cutter.
Spread 1 1/2 tablespoons of the frangipane evenly onto each round and top with the pear slices, overlapping slightly. Brush with maple syrup and cook for 15 minutes.
Brush with maple syrup and cook for a further 10 minutes or until puffed and golden. Allow to cool slightly. Top with maple syrup to serve.