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Gorgonzola & Honey Pear en Croûte Salad

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This restaurant-style salad is sure to impress your guests...but it's so easy to make, you can enjoy it anytime!

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 20 minutes
  • Cool: 5 minutes
  • Serves: 6
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4 3

Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 3 pears halves packed in juice, well drained

  • 3/4 cup crumbled gorgonzola cheese (about 3 ounces)

  • 1/4 cup walnuts, toasted and chopped

  • 2 tablespoons honey

  • 6 cups mixed salad greens

  • 2 tablespoons prepared oil & vinegar salad dressing

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

  2. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet in half lengthwise .  Cut each half into thirds, making a total of 6 pieces.  Roll each pastry piece into 1 (5x5-inch) square.  Brush the pastry squares with the egg mixture.

  3. Cut the pear halves in half lengthwise.  Place 1 pear piece on the bottom half of each pastry square.  Top each with 2 tablespoons cheese, 2 teaspoons walnuts and 1 teaspoon honey.  Fold 2 opposite sides of the pastry over the filling.  Starting at the short side with the pear, roll up like a jelly roll.  Press the seams to seal.  Place the pastries, seam-side down, onto a baking sheet.  Brush the pastries with the egg mixture.  Cut 1 (1/2-inch) slit in each pastry top.

  4. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 5 minutes.  Cut the pastries diagonally into bite-sized pieces.

  5. Place the salad greens into a large bowl.  Add the dressing and toss to coat.  Arrange the salad on a serving platter and top with the pastry pieces.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

  • VIEW:
  • Crisp, vibrant Romaine lettuce is high in antioxidants – and is a perfect salad green.

  • Juicy pears come in many varieties. Make sure to eat the skin – it’s especially high in nutrients.

  • RecipeGirl — Meet your new Easter finest: Egg Salad Cups with Smoked Salmon and Dill, courtesy of RecipeGirl Lori.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Suzy M.
Date: 9/17/2012

5 star rating

"This is delicious. For those folks that have not had Gorgonzola cheese, know that this is a delicious creamy cheese with a little nutty flavor that tones down the sweetness and balances this dish. Personally, I would use more Gorgonzola because I love this cheese. This cheese is also great for an Alfredo style pasta sauce with walnuts. It goes perfectly with pears and would also make a great appetizer. Also, I would use some uncooked Gorgonzola sprinkled on top of this dish for freshness and texture."

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