Brie and Pear Puff Pastry is a type of pastry that is made with Brie cheese and pears. The Brie cheese gives the pastry a creamy flavor, while the pears add a touch of sweetness. This pastry is often served as an appetizer or dessert, and it can be made ahead of time and frozen for later use.
Perfect for any party
Brie and Pear Puff Pastry is a quick and easy appetizer that is perfect for any party or gathering. Brie is a type of cheese that is soft and creamy, and it pairs perfectly with sweet and juicy pears. The puff pastry is light and flaky, and it only takes a few minutes to bake. This dish can be served warm or cold, and it is always a hit with guests.
About Brie and Pear Puff Pastry
Brie and Pear Puff Pastry is a delicious and easy to make pastry. It can be made with either Brie cheese or Gruyere cheese. The Brie cheese gives the pastry a rich and creamy flavor, while the Gruyere cheese gives it a more robust flavor. The Pear Puff Pastry can be made with either fresh or canned pears. I prefer to use fresh pears because they have a more delicate flavor. If you use canned pears, make sure to drain them well before using them in the pastry. Brie and Pear Puff Pastry can be served as an appetizer or a main course. It is best served with a light salad and some crusty bread.
Ingredients
Ingredients:
½ package frozen puff pastry
1 medium pear, ripe but firm, cut into thin slices
2 oz. Brie cheese, cut into thin slices with rind removed
2 sprigs of fresh thyme, stems removed
2 teaspoon ground cinnamon
1 teaspoon nutmeg
2 tablespoon maple syrup
1 large egg yolk
1 tablespoon water
Directions
- Thawing puff pastry will allow you to get the most out of your dinner. The best time for thawing is in between 2-3 hours when it's still cold but not frozen too hard, so be sure that if planning ahead!
- Preheat your oven to 375°F and put the top rack in between the middle positions.
- Open the thawed puff pastry and carefully unfold it, being careful not to crack this delicious treat. Place one sheet on a lightly floured surface; roll with a rolling pin until a large enough rectangle forms out of the doubled-up dough (about ¼" thick). Cut into halves then wrap each half tightly before placing back in the refrigerator for later use - remember that they'll only last about 24 hours so if you're planning ahead make some extra!
- Next, line up the remaining rectangle on top of a large rimmed baking sheet lined with parchment paper or Silpat mat.
TIP: To create a picture frame effect as shown, cut around the perimeter of your sheet with a sharp knife about ½” from its outside edge but do not venture too far into the center.
- While you're waiting for your pie dough to proof, take stock of what ingredients you have and figure out how best to use them. Once it's ready (which should be in about an hour), carefully dock the pastry inside this cut with a fork just like when making crusts or pies--you'll want some space between each layer so they can rise evenly without getting stuck on top one another; if there isn't enough room at first then gently curve down from top edge before continuing onto next step:
- To create an egg wash, simply whisk one tablespoon of water with a raw egg yolk. Then brush this mixture over the outside exposed portion in order for it to help seal all edges when baking later on!
- The pastry “picture frame” puffs up and turns golden brown after baking for approximately 15-18 minutes. Remove from oven, and cool slightly before slicing to serve!
