Savoury Brie and Pear Puff Pastry
Frozen puff pastry may be one of the most adaptable convenience foods on the market. When you have a package in your freezer, you can produce hearty savoury hors d’oeuvres, elegant main courses, and exquisite buttery desserts in no time.
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The combination of sweet and salty ingredients makes this dish a dream for both kids and adults. As a result, it may be served as either an appetizer or a dessert, depending on the salty or sweet elements.
Should you remove the Brie skin?
The white mouldy brie rind is edible and is often consumed with the more delicate interior. It’s simple to remove the rind from a refrigerated cheese or bring it to room temperature, then cut off the top and scoop out the soft centre using a spoon if you don’t want to eat it.
How to make the recipe more savoury
If you want to make the recipe into a more savoury dish, you can add some caramelized onions. Cook these before you add them to the recipe and use a little sweet balsamic as a drizzle. You will probably want to remove some of the spices if you go down this route.
What you need to make Brie and Pear 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 fresh thyme, stems removed
- 2 t. ground cinnamon
- 1 t. nutmeg
- 2 T. maple syrup
- 1 egg
- 1 T. water
How to make the recipe
Thaw puff pastry in the refrigerator for 2-3 hours or overnight.
Position rack in the middle position and preheat oven to 375 degrees.
Open thawed puff pastry and carefully unfold, being careful not to crack it. Place puff pastry on a lightly floured surface. Gently roll pastry with a floured rolling pin into a large rectangle. Cut in half with a sharp knife and carefully wrap one portion in plastic before returning to the refrigerator. (Use the remaining portion within a day for another recipe or to double this one).
Place the remaining rectangle on a rimmed baking sheet lined with parchment paper. To create a picture frame effect, cut around the perimeter of the sheet with a sharp knife about 1/2” from the outside edge, but do not cut all the way through.
Dock the pastry inside the cut you just made with a fork just like you would a pie crust. Add the Brie in a single layer on top of the interior portion. Top with pear slices, then sprinkle with thyme leaves, cinnamon, and nutmeg. Brush top with maple syrup to evenly coat.
Create an egg wash by whisking one tablespoon of water with one egg yolk. Brush mixture over the outside exposed portion of the puff pastry before placing in the oven.
Bake for approximately 15- 18 minutes, or until the pastry “picture frame” puffs up and turns golden brown.
Remove from oven and allow to cool slightly before serving.
Storing the recipe
You can store the recipe in the fridge for 3-4 days. Allow it to cool completely and wrap it in plastic wrap then pop it in the fridge.
Recipe tips
Another way to dress up the recipe for different flavours is to add some nuts. Pecans are a favourite or you could use walnuts as well. Some people add a bit of blue cheese alongside the Brie if you are adding nuts to the recipe.
Savory Brie and Pear Puff Pastry
A delicious and simple recipe using puff pastry that can be sweet or savoury and combines brie with pears
Ingredients
- 1 medium pear, ripe but firm, cut into thin slices
- 2 oz. Brie cheese, cut into thin slices with rind removed
- 2 sprigs fresh thyme, stems removed
- 2 t. ground cinnamon
- 1 t. nutmeg
- 2 T. maple syrup
- 1 egg
- 1 T. water
Instructions
- Thaw puff pastry in the refrigerator for 2-3 hours or overnight.
- Position rack in the middle position and preheat oven to 375 degrees.
- Open thawed puff pastry and carefully unfold, being careful not to crack it. Place puff pastry on a lightly floured surface. Gently roll pastry with a floured rolling pin into a large rectangle. Cut in half with a sharp knife and carefully wrap one portion in plastic before returning to the refrigerator. (Use the remaining portion within a day for another recipe or to double this one).
- Place the remaining rectangle on a rimmed baking sheet lined with parchment paper. To create a picture frame effect, cut around the perimeter of the sheet with a sharp knife about 1/2” from the outside edge, but do not cut all the way through.
- Dock the pastry inside the cut you just made with a fork just like you would a pie crust. Add the Brie in a single layer on top of the interior portion. Top with pear slices, then sprinkle with thyme leaves, cinnamon, and nutmeg. Brush top with maple syrup to evenly coat.
- Create an egg wash by whisking one tablespoon of water with one egg yolk. Brush mixture over the outside exposed portion of the puff pastry before placing in the oven.
- Bake for approximately 15- 18 minutes, or until the pastry “picture frame” puffs up and turns golden brown.
- Remove from oven and allow to cool slightly before serving.
Notes
Another way to dress up the recipe for different flavours is to add some nuts. Pecans are a favourite or you could use walnuts as well. Some people add a bit of blue cheese alongside the Brie if you are adding nuts to the recipe.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 61mgSodium: 109mgCarbohydrates: 15gFiber: 2gSugar: 11gProtein: 5g
