Makes 4 servings

Pastries for breakfast are a decadent treat, especially if you’re trying to impress that special someone who stayed the night.Squeeze some fresh orange juice and deliver these just out of the oven for a warm breakfast in bed. If all goes according to plan you’ll be spending the day under the covers. An added bonus is the leftovers.

1. Combine brie, 1 egg plus yolk and Xanté Poire au Cognac in food processor or medium bowl with handheld mixer and blend until smooth. Refrigerate until ready to use.
2. Meanwhile, melt butter in skillet over medium-high heat, add sugar and cook for 1 minute. Add pears and cook for 1 to 2 minutes or until pears soften slightly. Remove from heat, transfer to clean bowl and refrigerate until cool.
3. Preheat oven to 450°F (230°C).
4. Roll 1 sheet of puff pastry into a 12- × 6-inch (30- × 15-cm) rectangle on a clean, lightly floured surface and cut into 2 equal squares. Repeat with second sheet. Set aside. Whisk remaining egg with 1 Tbsp (15 mL) of water until smooth. Spread equal amounts of brie mixture onto one-half of pastry squares, leaving 1/2-inch (1-cm) edge all around. Top with equal amounts of pear mixture. Brush inside edge of pastry with egg wash and fold pastry over to form a triangle. Make 3 slits in top of pastry with a paring knife, lightly brush with more egg wash and sprinkle with sugar.
5. Bake for 5 minutes then turn oven down to 375°F (190°C) and continue baking for 10 to 15 minutes or until pastry is golden brown and cooked through. Serve warm.