Method

• Preheat oven to 200°C
• Line a large baking tray with baking paper
• Peel, core and thinly slice the pears
• Place in a bowl with the sugars, lemon juice and spices, then toss well to coat
• Melt butter in a large pan over medium heat
• Arrange pears in a single layer, reduce heat to low and cook, turning, for 4-5 minutes until tender
• Cool
• Roll out pastry to a 25cm x 40cm rectangle
• Halve pastry lengthways to make 2 long rectangles
• Place 1 rectangle on the baking tray and prick with a fork, leaving a 1cm border
• Scatter half the cheese within border, top with cooled pears then scatter with remaining cheese
• Brush border with egg wash
• Gently fold remaining pastry rectangle in half lengthways and use a sharp knife to make cuts at 2cm intervals in the folded side, leaving a 2cm border on the unfolded style
• Carefully unfold the pastry and place over the filling, pressing the edges to seal – the cuts in the pastry should separate slightly to reveal some of the filling
• Brush all over with remaining egg wash and bake for 25 minutes or until puffed and golden
• Rest for 5 minutes, drizzle with honey, slice and serve