When I was in France many moons ago I had the pleasure of feasting on some of the most blissful foods. However, if I had to pick my favorite it would be the pastries. I hardly ever eat sweets but there was something about the buttery pastry crust, the sweet/tart flavor of the fruits paired with a creamy, savory cheese that sent me to Heaven. Alas, I returned to the States sans pastry and sans baking skills (sigh) … Until I found frozen puffed pastry!
Frozen puffed pastry may be one of the most versatile convenience items on the market. When you have a package in your freezer, you can whip up many savory appetizers and buttery desserts in no time. Even I can do it!
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3 hr, 20 Prep Time
18 minCook Time
3 hr, 38 Total Time
- 1/2 package frozen puff pastry
- 1 medium pear, ripe but firm, cut into thin slices
- 2 oz. Brie cheese, cut into thin slices with rind removed
- 2 sprigs fresh thyme, stems removed
- 2 t. ground cinnamon
- 1 t. ground nutmeg
- 2 T. maple syrup
- 1 egg
- 1 T. water
- Thaw puff pastry in refrigerator for 2-3 hours or overnight.
- Position rack in the middle position and preheat oven to 375 degrees.
- Open thawed puff pastry and carefully unfold, being careful not to crack it. Place puff pastry on a lightly floured surface. Gently roll pastry with a floured rolling pin into a large rectangle. Cut in half with a sharp knife and carefully wrap one portion in plastic before returning to the refrigerator. (Use the remaining portion within a day for another recipe or to double this one).
- Place the remaining rectangle on a rimmed baking sheet lined with parchment paper. To create a picture frame effect, cut around the perimeter of the sheet with a sharp knife about 1/2” from the outside edge, but do not cut all the way through.
- Dock the pastry inside the cut you just made with a fork just like you would a pie crust. Add the Brie in a single layer on top of the interior portion. Top with pear slices, then sprinkle with thyme leaves, ground cinnamon , and ground nutmeg . Brush top with maple syrup to evenly coat.
- Create an egg wash by whisking one tablespoon of water with one egg yolk. Brush mixture over the outside exposed portion of the puff pastry before placing in oven.
- Bake for approximately 15- 18 minutes, or until the pastry “picture frame” puffs up and turns golden brown.
- Remove from oven and allow to cool slightly before serving.
Have you discovered frozen puff pastry yet?
See you in the comments,