-
1
Heat oven to 375F.
-
2
Combine flour and brown sugar in bowl.
-
3
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
-
4
Stir in hazelnuts; set aside.
-
5
Roll out puff pastry sheet on lightly floured surface into a 10-inch square.
-
6
Cut into 4 equal (5-inch) squares with sharp knife.
-
7
Place squares onto large ungreased baking sheet.
-
8
Brush edges lightly with water.
-
9
Fold in 3/4-inch of dough on 2 opposite sides of each square; press down firmly.
-
10
Refrigerate.
-
11
Combine pears, lemon juice and sugar in bowl.
-
12
Layer pear slices down center of puff pastry rectangles, keeping pears inside folded edges.
-
13
Sprinkle each crostata with about 3 tablespoons crumb mixture.
-
14
Bake 25-27 minutes or until pastry is puffed and golden brown.
-
15
Cool on cooling rack.
-
16
Sprinkle with sugar, if desired.
-
17
Serve warm or at room temperature with ice cream, if desired.
