Bartlett Pear and Maple Napoleons

1 pkg (1 sheet) frozen puff pastry (1 package weighs 17 1/4 oz.)
1 egg beaten with 1 tablespoon water
2 tbsp butter
3 slightly under-ripe California Bartlett pears, peeled, cored and thinly sliced
1 tsp sugar
1/4 tsp cinnamon
2 tbsp pure maple syrup plus 1/4 to 1/3 cup extra for drizzling assembled desserts
1 cup heavy whipping cream
1 tbsp powdered sugar
3 medium firm but ripe California Bartlett pears, cut into bite-sized chunks

Thaw pastry sheet at room temperature for 30 minutes.

Preheat oven to 375 degrees.

Unfold pastry onto lightly floured board; roll into a 16x12-inch rectangle. Trim any uneven edges, saving this dough for garnishing. Cut dough into 12 equal portions and place on 2 large baking sheets. If desired, make small pear and leaf designs out of the excess dough, brush bottoms of designs with beaten egg mixture, and place on four of the dough squares. Brush these 4 pieces with the beaten egg mixture.

Bake for 10 to 12 minutes, or until lightly browned and fluffy; set aside.

Melt the butter in a large skillet. Add the pears, sugar, and cinnamon; cook over low heat until pears are browned and very soft, about 30 minutes. Stir in 1 tablespoon of the maple syrup and let mixture cool.

In a medium mixing bowl beat cream until soft peaks form; add remaining 1 tablespoon maple syrup and powdered sugar; continue beating until stiff peaks form.

To prepare Napoleons:
Place 4 undecorated pastry squares on individual plates. (Reserve the decorated pieces for the top layer). Top with dollop of sweetened cream and some of the pear slices. Place a second layer of pastry atop the pears and repeat layers of cream and pears. Top with decorated pastry square. Drizzle dessert generously with maple syrup, dust with powdered sugar, and serve.

Makes 4 servings
Source: The California Pear Advisory Board