MILLE-FEUILLE WITH CARAMELISED PEAR AND MASCARPONE

Pear filling: peel the pear and dice it into small cubes. Combine with honey, sugar, pectin, cinnamon, and nutmeg. Bring to a boil over medium heat, simmer for 3 minutes, and let cool.

Pastry discs: separate phyllo dough into sheets. Brush each sheet with melted butter, then stack 3 sheets together. Cut out small round pastry discs (sized for individual servings).

Place the pastry discs onto a baking sheet lined with parchment paper and sprinkle with powdered sugar. Bake at 160°C for 15–20 minutes until golden brown and crispy.

Cream: combine mascarpone, cream, powdered sugar, and vanilla paste. Whip until thick and fluffy (until soft peaks are formed).

Assembly: place the first pastry disc on a plate, add a layer of cream on top, then add the pear filling. Top with the second pastry disc and repeat the layers. Finish with the third pastry disc.

Garnish the dessert as desired (with powdered sugar, spices, or caramel). Serve cool, so the cream preserves the form.