INSTRUCTIONS

1.Toast the walnuts in a dry frying pan (no oil), then immediately remove and allow to cool.

2.Wash the pears and pat dry, then cut into quarters and remove the cores. Cut the pears into cubes. Coarsely chop the walnuts. Wash the rosemary, shake dry and pluck the leaves from the stems. Cube Fiorella DI TOMINO and combine with the pears, walnuts and rosemary. Fold in the strawberry jam.

3.Moisten the puff pastry sheets with a few drops of cold water, stack them on top of each other, and roll out on a lightly floured surface to form a large rectangle (approximately 13 x 17 in). Cut the slab of dough into 12 squares each approximately 4.3 in in size. Place one square inside each muffin tin. Add the filling, then bake on the lowest rack of the preheated oven (electric: 392°F) for 25–30 minutes. Allow the pastries to cool for 5–10 minutes, then remove from the tins and arrange on a platter.