There are 2 ways of cooking this dessert. The first is to bake it in a thick-walled pan immediately with caramel (pear in the test are laid out right in the caramel). The second bake, put the pears in the dough on a baking sheet (without caramel), and caramel to add at the final stage of preparation. I always do the second method, and describe! Pears need to wash, peel, cut in half and remove the core with seeds.

A layer of puff dough divided into four parts and each part roll into a rectangle, wrap their pears.

The corners of the dough can be spun into a bow or cut. Optional sprinkle pears with cinnamon. Pears in the dough to lay out on a baking sheet, covered with baking paper. You need to put the bag down and test up. Bake at 190 degrees until Golden color of the test (in my oven it's about 20 min.) Until the pears are baked, you can prepare the caramel. Melt the butter and evenly pour it in the sugar. Shake the mixture from side to side. Heat until a slight caramel color.

After the dough onto the pears has browned, remove the pan from the oven and gently turn the pears (dough down, and bag up). Water the pear caramel and return the pan to the oven for another 5 minutes.