1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
2 tablespoons chopped hazelnuts
1/2 (17.3-ounce) package (1 sheet) frozen puff pastry sheets, thawed
2 ripe but firm medium pears, peeled, sliced crosswise into 1/4- to 1/8-inch thick slices
1 tablespoon lemon juice
2 tablespoons sugar
Sugar, if desired
Ice cream, if desired
Heat oven to 375°F.
Combine flour and brown sugar in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in hazelnuts; set aside.
Roll out puff pastry sheet on lightly floured surface into a 10-inch square. Cut into 4 equal (5-inch) squares with sharp knife. Place squares onto large ungreased baking sheet. Brush edges lightly with water. Fold in 3/4-inch of dough on 2 opposite sides of each square; press down firmly. Refrigerate.
Combine pears, lemon juice and sugar in bowl.
Layer pear slices down center of puff pastry rectangles, keeping pears inside folded edges. Sprinkle each crostata with about 3 tablespoons crumb mixture. Bake 25-27 minutes or until pastry is puffed and golden brown. Cool on cooling rack. Sprinkle with sugar, if desired. Serve warm or at room temperature with ice cream, if desired.
- The crostatas can be baked one day ahead and stored loosely covered. Reheat in 350°F. oven for 15 minutes just before serving.
- Puff pastry sheets can be found in the freezer section of the supermarket. Thaw according to package directions. Work with 1 pastry sheet at a time; keep remaining sheets refrigerated. Gently unfold pastry sheets to avoid tearing folded area. Gently roll out pastry sheet with rolling pin on lightly floured surface to even out creases.