Chocolate jalousie

Method

• 1
  Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine almond meal, brown sugar and chocolate in a bowl.
• 2
  Cut a 20cm x 24cm rectangle from 1 pastry sheet. Cut 12 slits into pastry, leaving a 2cm border at edges. Cut remaining pastry sheet into an 18cm x 24cm rectangle.
• 3
  Place smaller pastry sheet on prepared tray. Spread with almond meal mixture, leaving a 3cm border. Top with pear slices. Brush border with egg. Top with larger sheet. Using a fork, press edges together to seal. Brush with egg. Sprinkle with white sugar. Bake for 30 minutes or until golden. Serve with cream.