Just like with the original braai pie, we start by defrosting the dough and roll the first one out onto the grid. Tip: do not defrost for too long in the microwave, else the dough goes soggy... your best bet is to let the dough defrost slowly on its own.Tip: use some Olive Oil or Spray & Cook on the grid before laying out the dough.
Spread the caramel evenly over the pastry.
Place a thin layer of pear slices over the caramel.
Crush and sprinkle Pecan Nuts over the pears.
Cover with the second roll of puff pastry, and seal as if you are making a pie.Tip: Egg wash the dough for that extra golden brown effect.
Place it high up on the fire and turn constantly until golden brown... This is not a steak: rather turn too much than too little :-)
The most important thing to remember when making a dessert braai pie is not to overdo it with the fillings.Remember the grid needs to close easily without "cutting into" the pastry too much.