Puff pastries with stracchino and pears

Wash the pear, cut it in half, remove the core and cut the pear into slices of about half a cm thick. Melt the butter and sugar in a pan together with a few rosemary needles and brown the slices of pear, cool them in Freddy with the function of blast chilling for about ten minutes.

Unroll the puff pastry, with a knife cut 24 squares and stuff them with slices of pear and a bit of grated lemon zest. Bake the puff pastries in the preheated oven at 190°C for about ten minutes, add a cube of stracchino and a rosemary needle in each and bake again for another 4-5 minutes.

You can prepare a large amount of puff pastries, cook them and then freeze them directly with the shock freezing function of Freddy. In this way you can keep them up to six months in the freezer so you can always have them ready as an appetizer for your dinners or as an appetizer for your aperitifs.