PEARS STUFFED WITH ROQUEFORT AND WALNUTS IN PASTRY
Categories Dessert Bake Christmas Blue Cheese Pear Walnut Winter Phyllo/Puff Pastry Dough Pastry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mash together cheese, bread crumbs, walnuts, and pepper to taste with a fork. Freeze mixture just until firm, about 10 minutes.
- Scoop out center of bottom of each pear with large end of a melon-ball cutter, then continue to remove core to make a 1/4-cup cavity. Fill each cavity evenly with cheese mixture and seal bottom with a small piece of bread.
- Roll out pastry 1/16 inch thick into a 15-inch square on a lightly floured surface with a floured rolling pin. Cut dough into quarters to make 4 equal pieces.
- Stand 1 pear in center of a pastry square and brush pear all over with egg. Bring 1 corner of pastry up toward top of pear, pressing it against pear to adhere. Repeat with adjacent corner, then generously brush extending pastry fold with egg before pressing closely against side of pear. Repeat process with remaining 2 corners. Fold top points of pastry 1/4 inch down (see photo) and brush with egg. Transfer wrapped pear to a buttered large shallow (1-inch-deep) baking pan and chill while wrapping remaining pears (make sure pears are 5 inches apart in baking pan).
- Chill wrapped pears 30 minutes.
- Bake pears in middle of oven 20 minutes, or until fruit is just tender when pierced with a knife and pastry is golden and cooked through (pastry will shrink a bit). Cool pears at least 15 minutes before serving warm or at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Anthing Malla
[email protected]The pears were a bit too difficult to find. I would check a specialty store next time.
Danielle Robertson
[email protected]The pears were a bit too expensive. I would look for a cheaper variety next time.
Michael Bott-Thurston
[email protected]The pears were a bit undercooked. I would cook them for a longer amount of time next time.
Paul kyeni
[email protected]The pears were a bit overcooked. I would cook them for a shorter amount of time next time.
Muscab abdullahi Farah
[email protected]I thought the pears were a bit too salty. I would use less Roquefort cheese next time.
Maharaj shaneel
[email protected]The pears were a little difficult to stuff, but the end result was worth it.
Redone Bellasskri
[email protected]I found the pears to be a bit bland. I think they would have been better with a more flavorful cheese.
Emmax Charliemo
[email protected]The pears were a little too sweet for my taste, but the Roquefort and walnuts were a nice touch.
Nasreen Bibi
[email protected]I've made these pears several times and they're always a crowd-pleaser.
Jennifer Thomas
[email protected]These stuffed pears are a great way to use up leftover pears.
marlie martinez
[email protected]I made these pears for a potluck and they were a big hit. Everyone loved them.
Dad
[email protected]I followed the recipe exactly and the pears turned out perfectly. I will definitely be making these again.
Isaac Asomah
[email protected]My family loved these stuffed pears. They're a great appetizer or side dish.
Imad Elkadri
[email protected]These pears were so easy to make and they looked so elegant on my table.
Lucy Rowland
[email protected]I'm not a fan of Roquefort cheese, but I loved these stuffed pears. The sweetness of the pears balanced out the sharpness of the cheese.
Kidd Leo
[email protected]These stuffed pears were a hit at my dinner party! The combination of sweet pears, salty Roquefort, and crunchy walnuts was perfect.