Pear Helene in a dressing gown

Name: Pear Helene in a dressing gown
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 5 medium sized pears (approx. 200 g each); 50 g Sugar; 10 balls of chocolate ice cream (approx. 70 g each); 1 (125 ml) Bottle of vanilla sauce; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
5 medium sized pears (approx. 200 g each)
50 g Sugar
10 balls of chocolate ice cream (approx. 70 g each)
1 (125 ml) Bottle of vanilla sauce
baking paper

Directions

1
Take the puff pastry out of the fridge about 10 minutes before processing. Peel and halve the pears, remove the core. Sprinkle pear halves all around with sugar. Spread the cut surface downwards on a baking tray lined with baking paper.
2
Roll out the puff pastry and cut out 10 oval pieces in pear shape. Place over the halved pear halves and press on. Cut 10 leaves from the puff pastry remnants and press them onto the stem ends of the pears.
3
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Remove from the oven and let cool off. Arrange the cooled, still warm pears each with 1 scoop of ice cream and vanilla sauce.