Gorgonzola & Honey Pear en Croûte Salad
Thaw Time: 40 minutes
Bake Time: 20 minutes
Prep Time: 15 minutes
Cool Time: 5 minutes
Makes: 6
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Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
3 pears halves packed in juice, well drained
3 ounces Gorgonzola cheese, crumbled
1/4 cup walnuts, toasted and chopped
2 tablespoons honey
6 cups mixed salad greens
2 tablespoons prepared oil and vinegar salad dressing
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Cut the sheet lengthwise in half. Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into a (5 x 5-inch) square. Brush the pastry squares with the egg mixture.
Cut the pear halves in half lengthwise. Place
1
pear piece on each pastry square. Top with
1 tablespoon
cheese,
2 teaspoons
walnuts and
1 teaspoon
honey. Fold up the ends to the center and roll up like a jelly roll. Place seam-side down on the baking sheet. Brush with the egg mixture. Cut a 1/2-inch slit in the pastry top.
Bake for 20 minutes or until the pastries are golden. Remove from the baking sheet and cool on a wire rack for 5 minutes. Cut the filled pastries diagonally into bite-size pieces.
Toss the salad greens with the dressing in a large bowl. Arrange the salad on a serving platter and top with the pastry pieces.
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SALADS
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