Crisp puff pastry rolled up with thinly sliced pear, finished with a vanilla glaze. Perfectly sophisticated and purely delicious. I can never make enough of these!

INGREDIENTS makes 6

1 sheet puff pastry
1 egg
1/4t vanilla extract
1-2 pears, thin sliced

1/4c powdered sugar
2t milk
1/4t vanilla paste (or more extract)

INSTRUCTIONS

Preheat oven to 400°F.

Sprinkle a little flour on your working surface then roll out the puff pastry just enough to flatten out the fold marks. Cut into 6 equal strips (I like to use a pizza cutter) then spread them out a bit so you can work with them.

Whisk the egg together with vanilla extract until smooth then brush each pastry strip with egg. Shingle the pear slices along one of the long ends of each strip so that the round edges of the slices are hanging off just a touch. Gently roll them up into a coil and place in a greased muffin tin. (If the pears try to squish out, gently tap the pear back in with the side of your hand. Bake 30-35 minutes, until golden brown.

For the glaze, sift powdered sugar in a small bowl then whisk in milk and vanilla paste until smooth. Once the pear roses are cool to the touch, dip the tops in the glaze and place on a wire rack to drain off excess.

ENJOY!