Last time I baked, I got in trouble with my work friends for not baking enough! So this time I made a muuuch bigger pastry for breakfast! . Super easy to make – the most important thing in making this recipe is to use a really sharp knife to cut the pear slices.

I know that the real baking purists out there will be disappointed that I didn’t make my own dough for the crust – but remember this blog is called the Gourmet Analyst – I do have a full and a half time job! Haha! But hey – if you have the time to do it all AND make your own crust – more power to you. (more pictures below)

• One tube of New Pillsbury Crescent Recipe Creations Dough
• 2 large and ripe Bartlett pears
• 1/4 cup brown sugar
• 1/4 cup honey
• 5 oz Mascarpone cheese
• 1 egg
• handful of crushed walnuts
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350F.
2. Stretch out Pillsbury dough onto cookie sheet, being careful to mend holes and rips if they form.
3. With a soft spatula, spread layer of Mascarpone cheese over dough sheet, getting within 3 cm of the edge.
4. With a sharp knife, slice pears into 3mm slices and gently layer them on top of each other to form two opposite facing lines lengthwise down the dough sheet. As with the Mascarpone, stay within a 3cm border.
5. Sprinkle brown sugar and crushed walnuts over the pear slices.
6. Fold the edges of the dough up and over about 1cm over onto the pears. This isn’t like a pie – so don’t worry about making it look symmetrical. Asymmetrical is sexy – as long as you’re talking about pastries, and not Los Angeles.
7. Squeeze your honey into a microwave safe bowl and add the 1/2 teaspoon of vanilla extract. Microwave the honey for 5 seconds or so to liquefy the honey. Drizzle the vanilla honey mixture over the pastry with a spoon, stopping to microwave again if the honey begins to return too quickly to it’s usual firmness.
8. Lastly, beat egg in a separate bowl and give the crust a quick egg wash.
9. Set into oven and let bake for around 20 minutes. Start checking the crust at around 15 minutes. It’s all done when the crust is a deep golden color like it is in the pictures.