‘Tis the fall season for desserts!! Green pears and brie cheese create a perfect, delicious pastry than is incredibly easy to whip up for any last-minute holiday party.
I use a triple crème brie cheese normally found in your grocers specialty cheese department. But plain brie cheese can be used and will taste just as perfect when baked with seasonal pear slices.
Check out these other pear-inspired dishes.
Makes 8 servings
|2, 8oz packaged crescent rolls, room temperature|
|1/4 lb triple crème brie|
|2 green pears|
|1/2 large lemon, juiced|
|3 tbsp honey|
|zest of 1 navel orange|
|1 tbsp milk|
|chocolate dessert sauce|
Wash and peel pears. Then on a clean work surface cube pears into small pieces.
Place pears in a medium-sized bowl. Add in lemon juice, then gently toss pears with hands, ensuring each piece is coated.
Remove the rind from the brie, then cube into small pieces, similar to the size of the pear cubes.
In the bowl, add in brie, honey, and orange zest. Use a spatula to mix ingredients. Cover and place in fridge until ready to use.
Heat oven at 400°. Line 2 baking sheets with parchment paper.
In a small bowl, whisk egg and milk until blended. Set to the side.
Flour a clean work surface then remove 1 of the pastries from package and gently unroll into 1 large piece.
Flour a rolling-pin, then gently roll out pastry. The goal is the roll out the pre-made cuts into a smooth surface. Set to the side.
Repeat with other packaged pastry.
Using a pastry cutter or knife, cut each rolled pastry into 4 equal pieces (total of 8 equal pieces).
Add filling on each pastry sheet. Ensure that there are enough pieces of brie in each pastry.
Taking a pastry brush and egg wash, gently brush the outsides of one pastry, then fold over, pressing the sides together with thumb and forefinger.
Lightly brush the outside of the pastry with egg wash.
Transfer to baking sheet.
Repeat with remaining filled pastries.
Bake for 14-17 minutes. Remove from oven and cool.
Drizzle pastries with chocolate sauce and serve.