- make the dough, set aside in the fridge - make the hazelnut frangipane - roast the pears - roll the chilled dough - spread the frangipane over the dough
- top it with the cranberry sauce - add a layer of the roasted pears - fold the edges of the dough - brush with egg wash - sprinkle with nuts or turbinado sugar - bake - 350F for 40-45 min - cool slightly, drizzle with honey, garnish with orange zest or toasted nuts
- slightly warm - with a scoop of ice cream - with a dollop of whipped cream - with a drizzle of honey and whipped mascarpone cheese