Ingredients: • 1 sheet puff pastry (thawed, approximately 250 g or 8.8 oz) • 400 g (14 oz) Brie cheese, rind on, sliced • 2–3 pears (medium-sized, about 300–400 g or 10–14 oz total), peeled, cored, and thinly sliced • 2–3 tbsp honey (optional, about 30–45 ml) • 1–2 tsp fresh thyme leaves (or ½ tsp dried thyme) • 1 egg yolk (for egg wash) • 1 tbsp water (15 ml, for egg wash)
Instructions: 1) Preheat the oven: Set to 200°C (392°F). 2) Prepare the puff pastry: Unroll the thawed puff pastry sheet onto a parchment-lined baking tray. Create a border by folding or pinching the edges up about 1 cm (½ inch) all around to form a raised “frame” to hold the filling. 3) Assemble the filling: Evenly spread the sliced Brie inside the raised border. Arrange the thinly sliced pears in neat rows or a decorative pattern over the Brie (as shown in the photo). If desired, drizzle honey over the pears and sprinkle with fresh thyme leaves. 4) Apply egg wash: Whisk the egg yolk with 1 tbsp water to make an egg wash. Brush it over the raised border of the pastry for a golden, glossy finish. 5) Bake: Place in the preheated oven and bake for 15–18 minutes, or until the pastry border puffs up and turns golden brown. 6) Serve: Allow to cool slightly before slicing. Serve warm as an appetizer or light dessert.
Notes: • Use ripe but firm pears (e.g., Bosc or Anjou) to prevent excess moisture. • The decorative arrangement of pear slices adds a beautiful presentation—feel free to adjust the pattern to your liking! • Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to keep the pastry crisp.
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Brie and Pear Puff Pastry Recipe
Ingredients:
• 1 sheet puff pastry (thawed, approximately 250 g or 8.8 oz)
• 400 g (14 oz) Brie cheese, rind on, sliced
• 2–3 pears (medium-sized, about 300–400 g or 10–14 oz total), peeled, cored, and thinly sliced
• 2–3 tbsp honey (optional, about 30–45 ml)
• 1–2 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 egg yolk (for egg wash)
• 1 tbsp water (15 ml, for egg wash)
Instructions:
1) Preheat the oven: Set to 200°C (392°F).
2) Prepare the puff pastry: Unroll the thawed puff pastry sheet onto a parchment-lined baking tray. Create a border by folding or pinching the edges up about 1 cm (½ inch) all around to form a raised “frame” to hold the filling.
3) Assemble the filling: Evenly spread the sliced Brie inside the raised border. Arrange the thinly sliced pears in neat rows or a decorative pattern over the Brie (as shown in the photo). If desired, drizzle honey over the pears and sprinkle with fresh thyme leaves.
4) Apply egg wash: Whisk the egg yolk with 1 tbsp water to make an egg wash. Brush it over the raised border of the pastry for a golden, glossy finish.
5) Bake: Place in the preheated oven and bake for 15–18 minutes, or until the pastry border puffs up and turns golden brown.
6) Serve: Allow to cool slightly before slicing. Serve warm as an appetizer or light dessert.
Notes:
• Use ripe but firm pears (e.g., Bosc or Anjou) to prevent excess moisture.
• The decorative arrangement of pear slices adds a beautiful presentation—feel free to adjust the pattern to your liking!
• Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to keep the pastry crisp.
What a great Sommer meal
Okay, but when’s the cookbook dropping? 👀📖
❤🎉❤🎉❤
Buono ❤
😊 YUMMY 😋 ❤
Mm sehr lecker❤😊