Pear Danish

I sort-of made this up based on what little I remembered about danishes. It worked pretty well - nice and sticky and sweet.

• 1 sheet of puff pastry
• 4 tinned pear halves, drained (or previously stewed pears)
• Pear jam
• Canola oil (for greasing)

Cut the pastry into quarters. Spread each with a good coating of pear jam, leaving about 1cm clear at the edges. Place a pear half in the centre of each pastry square, aligned diagonally. 

Fold over the edges a little to create a ridge all the way around, then fold two of the points up over the pear half. Press together at the top where they overlap. 

Place on a lightly greased baking tray, and bake for about half an hour at 180ºC, or until the pastry is cooked. Allow to cool a little before serving, as the jam will be very hot.

You may notice that the recipe doesn't involve icing or sugar or anything on top. It didn't really need it, since as +Annette pointed out, the jam provides enough sweetness. I only just realised that most danishes use custard on the base, but I'm not a fan and I don't think we have any anyway.

I used a bit much jam, so some of it bubbled out onto the baking tray to form a sort of toffee. It came off pretty easily after a bit of soaking, though.