Beginner’s Pear Pastry | RICARDO

Ingredients

• 1 sheet puff pastry 7 oz (200 g) thawed (see note)
• 3 tablespoons (45 ml) butter, softened
• 1/2 cup (125 ml) brown sugar
• 1 can 28 oz (796 ml) pear halves, well drained and cut into thin wedges
• 1/4 cup (60 ml) caramel sauce or dulce de leche