How to make
Half pkg (450 g pkg)frozen PC® Butter Puff Pastry (1 sheet), thawed but cold
1large egg, lightly beaten
2 tsp (10 mL)olive oil
- shallot, finely chopped
1/4 cup (60 mL)dried cranberries, chopped, plus additional for garnish
2 tbsp (30 mL)honey
Pinch (0.5 mL)each salt and black pepper
1 pkg (140 g)PC® Original Soft Unripened Goat’s Milk Cheese, softened
1/2 tsp (2 mL)chopped fresh thyme
2small Bartlett pears, peeled, halved lengthwise, stemmed and cored
1/2 cup (125 mL)pecans, toasted and chopped
How to make
- Step 1
Preheat oven to 425ºF (220ºC).
- Step 2
Cut puff pastry into quarters. Working with 1 square at a time and starting about ½ inch (1 cm) from outer edge, cut border along right side and bottom edge of pastry, leaving ½ inch (1 cm) from outside corners unsliced so that pastry is fully attached. Carefully fold right and bottom edges over to opposite side of square, pressing gently to adhere. Repeat with remaining squares of pastry.
- Step 3
Brush pastry all over with egg. Arrange on parchment paper-lined baking sheet, spacing evenly apart. Bake until puffed and golden, 20 to 25 minutes.
- Step 4
Meanwhile, heat oil in nonstick skillet over medium heat. Cook shallot, stirring occasionally, until softened, about 2 minutes. Add cranberries, honey, salt and pepper. Cook, stirring, 1 minute. Transfer to large bowl; let cool 2 minutes. Stir in goat’s cheese and thyme until well combined. Set aside.
- Step 5
When pastry is baked, remove from oven and press into centre of each square with spoon to make well. Let cool 20 minutes.
- Step 6
Spread or pipe goat’s cheese mixture into well of each pastry; top each with 1 pear half, cut side up. Spoon or pipe remaining goat’s cheese mixture over top of pears and sprinkle with pecans, dividing evenly. Garnish with extra cranberries.
- Try this:
Feel free to play around with the toppings – try dried apricots or figs instead of cranberries, and almonds, walnuts or even pralines instead of pecans.