Peel, core and chop the pears and mix in a bowl with the hazelnuts, sugar, sultanas, cinnamon and brandy.

Roll out the puff pastry very thinly - you should be able to see the pattern of the work top through it.

Melt the margarine in a small saucepan and brush over the surface of the pastry. Place the filling at one narrow end and roll up, folding in the sides to enclose the filling as you go.

Place on a greased baking sheet, brush with more margarine and make a couple of cuts in the top.

Bake in the preheated oven for about 20 minutes until the pastry is well risen and golden. Dust with icing sugar and serve hot.