Place the puff pastry slices next to each other and let them thaw. (Depending on the size of the pears, 4 slices are sufficient.)
Halve, peel and core the pears and drizzle with lemon juice.
Preheat the oven to 200 ° C.
Place 1 pear half on each of 4 puff pastry slices with the cut surface facing down, if necessary roll out the puff pastry with a rolling pin. Cut the dough into a pear shape with a sharp knife, leaving a 2 cm wide edge.
Place the pear halves on the remaining dough slices, cut the dough as described above. Then cut out exactly around the pear without a border, so that a 2 cm wide ring and a pear-shaped lid are created. Place the pastry rings on each of the first large pear-shaped pastry sheets and press lightly. Press the pastry lid into the almonds with the side moistened by the pear.
Cut out another leaf and the flower base from the puff pastry and place between the base and the pastry ring and press down a little.
The handicrafts is easier (done in no time) than you first think when you read the instructions, you just have to fumble it out first and the second time you don`t actually need a recipe, it`s that simple!
Cut the marzipan into small cubes and knead with the remaining almonds. Shape it into 4 small balls and fill them into the hollowed-out pear shapes. Place the pears in the puff pastry boats with the filling facing down. Put the pastry lid on with the almond side inward and press down a little.
Place the pears in your dressing gown on a baking sheet lined with baking paper and bake in the oven on the middle rack for about 20 minutes.
Take out the pears and dust them thickly with powdered sugar.
Turn on the grill, put the pears back in the oven and let the sugar caramelize until light brown under the grill.
Vanilla ice cream, vanilla cream or vanilla sauce tastes good with it.
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