Method

1. 1Step : Prepare the puff pastry: place the sifted flour with the salt and cold butter cut into pieces in a stand mixer. Mix, then add the lukewarm water in which the sugar and pear eau-de-vie have been dissolved.
2. 2Step : Knead until a ball forms (chunks of butter may remain).
3. 3Step : Wrap in plastic wrap and refrigerate for 45 minutes.
4. 4Step : Flour the work surface, roll out the dough into a rectangle, then fold into thirds. Turn a quarter turn and repeat the process 5 times.
5. 5Step : Cut out rectangles of dough, spread the pear filling (prin) on top, and fold over to seal the rissoles.
6. 6Step : Bake in the oven at 180°C for 15 minutes.
7. 7Step : For the filling (prin): cut the pears into pieces and stew them into a compote with the sugar, orange and lemon zests and juices, red wine, and spices.
8. 8Step : Let simmer until the liquid has evaporated.