Gorgonzola & Honey Pear en Croûte Salad

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
  • total: 15 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 3 canned pears, juice packed halves, 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.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

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

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

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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