Crispy Puff Pastry Dessert

Ingredients

• 1 package (300 g) frozen puff pastry
• a little flour (for rolling)
• 6 green figs
• 50 g butter
• Cinnamon
• 2 ripe pears
• 2 tbsp lemon juice
• 1 vanilla pod
• 250 g raspberries
• 1 tbsp sugar
• 1 tbsp powdered sugar
• some lemon balm leaves

Instructions

1. 1.

   Let the pastry sheets thaw and roll them thin on a lightly floured surface. Line a baking sheet with parchment paper and place the pastry sheets on it.

2. 2.

   Prick each sheet several times with a fork and bake in a preheated oven at 200°C (or gas flame 3) for about 12 minutes until golden brown. Let cool, then cut into 12 circles (6 cm diameter).

3. 3.

   Wash figs thoroughly, pat dry, and slice thinly. Melt half the butter and briefly sauté the fig slices, sprinkling cinnamon over them. Peel pears, halve them, remove cores, slice thinly, and drizzle with lemon juice.

4. 4.

   Split the vanilla pod lengthwise, scrape out the seeds. Heat remaining butter and gently steam the pear slices and vanilla seeds together for 2 minutes.

5. 5.

   Puree raspberries with a hand blender until smooth, leaving about 50 g of whole berries. Season the puree with lemon juice and sugar to taste.

6. 6.

   On four large dessert plates place one pastry circle each. Layer fig slices on top, cover with a second pastry circle. Distribute pear slices and cover with a third pastry circle. Dust with powdered sugar, pour raspberry sauce over, and garnish with remaining raspberries and lemon balm leaves.