Chocolate & Hazelnut Pear Pastries

1. 1

   After draining the pears, place the pieces on absorbent kitchen paper towelling to remove excess juice; pat dry with additional paper towelling; chop the pear slices.

2. 2

   Cut each pastry sheet in half so that you have four rectangular pieces; spread 1 tablespoon hazelnut spread leaving a 2cm (just under an inch) border; sprinkle a quarter of the hazelnuts along the long side of each pastry rectangle; sprinkle a quarter of the cinnamon on top of the chopped hazelnuts; spoon a quarter of the chopped pears on top of the hazelnuts and cinnamon; roll up the pastry rectangle to enclose the filling; very gently twist the pastry logs a few times to make a crescent shape; bring the two ends together and pinch to join.

3. 3

   Lined an oven tray with baking paper, and place the pastries on the oven tray; brush with egg and (if using) sprinkle each pastry with a teaspoonful of chocolate-flavoured sprinkles.

4. 4

   Bake the pastries in a hot oven (200C) for about 25 minutes, or until golden.

5. 5

   Sprinkle pastries with icing sugar (if using) and serve warm or cold with a dollop of cream or Greek yoghurt.

6. 6

   NOTES: Canned apples or peaches can be substituted for the the pears.

7. 7

   Don't be tempted to use extra hazelnut spread in the pastries because it will leak out during the cooking.

8. 8

   The pastries are best served warm on the day they are made.

9. 9

   To reheat, place on an oven tray, cover with foil and heat in a moderate oven (180C) for about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.