We’ve never been keen on complex recipes. Always happy to think of a quick fix/easy option. This is a dessert that is so simple, yet tasty. Looks good and takes very little effort... just our sort of thing.
What we needed for this was a pack of ready rolled puff pastry (we used Jus-Rol Gluten Free), tin of pears (we used pears halves in fruit juice) some grated marzipan, egg was, and a few toasted sliced almonds.
Having allowed the pastry to reach room temperature (this reduces risk of the pastry splitting when unrolling), it was split into two. Folding the pastry in half long ways, it was cut using a palette knife.
Construction began. We grated a small amount of marzipan (or almond paste) over one half of the pastry, then added drained pear halves to cover it.
To make sure the pastry sealed, egg wash was applied to the edges of the pastry and the remaining pastry was laid over the pear covered base. We gently stretched the top layer of pastry to encase the pears, and used a fork to crimp the pastry together.
The top of the parcel was egg washed, and some toasted flaked almonds were sprinkled over.
The pastry parcel was put onto a nonstick baking tray (still on the paper it was unrolled on) and placed in a pre heated 200C fan oven for 10 minutes. It was checked and turned and cooked for a further 3 minutes until browned.
We served it with pouring cream, but ice cream or clotted cream would work well too.
To make sure the pastry sealed, egg wash was applied to the edges of the pastry and the remaining pastry was laid over the pear covered base. We gently stretched the top layer of pastry to encase the pears, and used a fork to crimp the pastry together. 
The top of the parcel was egg washed, and some toasted flaked almonds were sprinkled over. 
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