Peel the pear, remove the central core, cut it into cubes and mix it with the brown sugar.
Divide the puff pastry into 9 equal parts, then stuff them with a piece of chocolate and a little pear, leaving the edges free.
Close the bundles bringing all the corners towards the center and joining them together, then transfer them to the baking tray lined with parchment paper, brush them with a little milk and, if desired, add a little brown sugar.
Bake for about 20 minutes or until golden brown at 180 ° C, in a preheated convection oven.
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