Our impressive crowd pleaser is a retro favorite with modern flavors. Lofty puff pastry is always a feast for the eyes, and when filled with juicy red pears, gorgonzola, assertive red onions, and crunchy walnuts, it is also a feast for your belly! Though it looks very fancy and complicated, we simplified the cooking directions by using store-bought puff pastry. This easy recipe is oven-to- table in less than 30 minutes, and large enough to be an entrée or quarter the finished pastry to serve as appetizers.
Ingredients
2 store-bought puff pastries thawed.
1 whole red pear halved and sliced.
½ red onion sliced thin
½ cup gorgonzola cheese, crumbled
½ cup walnuts crushed
1 whole egg whisked for egg wash.
1 tbsp. water for egg wash
3 cups of arugula for serving
Directions
1. Preheat oven to 425F.
2. Line a baking sheet with parchment paper
3. Roll thawed puff pastry out on a lightly floured surface gently to remove lumps but not
misshape the dough square.
4. Working with one square at a time, fold the square in half diagonally to form a triangle.
Set it in front of you with the pointy edge facing away from you. Using a paring knife, cut
a ½ – inch slit along each of the short sides of the triangle, stopping about a quarter inch
before the cuts intersect at the tip.
5. Dock the inner diamond with a fork.
6. Brush with egg wash
7. Open the triangle into a diamond, folding one cut side over the other. Then brush
exposed area with egg wash again.
8. Repeat with other thawed square of puff pastry.
9. Add the thinly sliced pears, red onion, gorgonzola crumbles and crushed walnuts evenly over the two large uncooked pastries.
10. Bake for 20-25 minutes or until deep golden brown.
11. Serve with fresh arugula on the side.
Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard
