Brie Pear Prosciutto Puff Pastry

Hello, welcome! It’s the day before Thanksgiving and if you’re like me, you’re prepping for tomorrow, which makes today’s post seem a little late. It’s an easy recipe, perfectly suited for swaps and modifications to suit your taste. While this might be a late addition to your Thanksgiving menu this year, it’s a great appetizer for Christmas and New Year’s too. It’s also great for serving as a main with a soup or salad, for an easy dinner at home. Let’s get right to it – it’s Brie Pear Prosciutto Puff Pastry!

Preheat the oven to 400 degrees F. Let one sheet of store-bought Puff Pastry dough defrost for about 1 hour on the counter. The dough should be defrosted but still very cold. Otherwise we have 2 small Bartlett Pears, sliced in half, cores cut away, then sliced thinly. I have a 4 ounce package of sliced prosciutto and a wheel of brie.

For the brie, slice the round in half and then slice, from the center into thin slices. We want to mostly use the longer center slices. I used about half of the wheel, with slices cut from the center. Then we will top the pastry with blue cheese crumbles before baking.

Place the puff pastry dough on a sheet of parchment. Use a rolling pin to roll the dough out just a tiny bit. Just enough really to smooth out the folds in the dough. Transfer the parchment with the dough onto a sheet tray. Use a paring knife to score the dough all the way around, about 1 inch in from the edges. This will create a frame around the toppings, be very careful not to cut the dough all the way through. If your knife is sharp, you only need to lightly drag the blade to create the score.

Now we will just make stripes of each ingredient: 2 rows of pear slices, 1 strip of brie and one prosciutto slice; horizontally, working on the short side of the dough. Stretch the brie slice so that it fills the row. It will melt inward to fill in any gaps.

I ended up with a slice of prosciutto and brie leftover, so I tucked them in at the top.

Now, beat one egg with a little water and brush the egg wash onto the frame we scored in the dough.

Sprinkle blue cheese crumbles over the dough and we are ready for the oven.

Bake the Brie Pear Prosciutto Puff Pastry for about 15-20 minutes, until the dough is puffed and golden and the bottom is golden. While the pastry is baking we can make an herby nut topping. I am using pecans, but walnuts work well too.

Herbed Nut Topping

Add about 1/2 cup of chopped nuts to a dry nonstick skillet over medium heat. Toast the nuts, tossing gently, for about 3 minutes. Just until the nuts are fragrant and beginning to look golden. Transfer the hot nuts to a bowl. While the nuts are still hot, drizzle a little olive oil on the nuts and sprinkle with kosher salt, black pepper and finely chopped fresh herbs like rosemary and/or thyme.

Toss the nuts in the oil and spices with a fork and set aside.

When the Brie Pear Prosciutto Puff Pastry comes out of the oven, transfer the pastry to a wire rack so it can slightly cool. The wire rack will help keep the bottom from getting soggy.

When the pastry has cooled for about 10 minutes, transfer it to a cutting board and make a vertical cut down the center, and horizontal cuts to make 8 slices of pastry.

Use a large spatula to transfer the slices to a serving plate. Sprinkle the top with the herby nuts.

And that’s it! Serve the Brie Pear Prosciutto Puff Pastry while it’s still hot.

This is such a richly flavored puff pastry. The salty prosciutto is perfect with the creamy brie; lightly sweet Bartlett Pears compliment the salty richness and the herby nuts give a great texture variation. The blue cheese is restrained and adds the perfect amount of piquant flavor. And how do you not love the flaky, buttery puff pastry crust?! A very well-balanced, super delicious savory pastry. Make two vertical cuts down the center to get more, smaller slices if you’re serving this as an appetizer for a crowd.

Happy Thanksgiving Friends! Djalali Cooks will be off tomorrow for the holiday. On Friday, instead of Pizza and a Movie, we will have a fun Leftover Turkey trio of recipes for you to consider. Have a beautiful day full of family and friends, gratitude and good eats. Take care and be well. xo Kelly

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Brie Pear Prosciutto Puff Pastry

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Dinner, Main Course, Appetizer – American

By Kelly Djalali – Serves: 8-12

Prep Time: 15 Minutes – Cooking Time: 15-25 Minutes – Total Time: ~40 Minutes

A beautiful savory pastry; with creamy brie, savory prosciutto, lightly sweet pear, dotted with blue cheese, topped with crunchy herbed nuts.

Ingredients

• 1 Prepared Puff Pastry Sheet, defrosted but still cold
• 2 small Pears, sliced in half, core removed, halves sliced thinly
• Brie Cheese, sliced in long slices
• 4-oz. Package of Thinly Sliced Prosciutto
• Blue Cheese Crumbles
• 1 Egg, beaten with a little water
• 1/2 cup Chopped Pecans or Walnuts
• Drizzle of Olive Oil
• Kosher Salt
• Black Pepper
• 1 tsp. Finely Chopped Fresh Herb like Rosemary and/or Thyme

Instructions

1

Preheat the oven to 400 degrees F. Let one sheet of store-bought Puff Pastry dough defrost for about 1 hour on the counter.

2

Place the puff pastry dough on a sheet of parchment. Use a rolling pin to roll the dough out just a tiny bit. Just enough really to smooth out the folds in the dough. Transfer the parchment with the dough onto a sheet tray. Use a paring knife to score the dough all the way around, about 1 inch in from the edges. This will create a frame around the toppings, be very careful not to cut the dough all the way through. If your knife is sharp, you only need to lightly drag the blade to create the score.

3

Now, working on the short side of the dough, make a horizontal row of each ingredient: 2 rows of pear slices, 1 strip of brie and one prosciutto slice; Stretch the brie slice so that it fills the row. It will melt inward to fill in any gaps.

4

Repeat the rows until you've filled in the frame of pastry dough.

5

Now, beat one egg with a little water and brush the egg wash onto the frame we scored in the dough.

6

Sprinkle blue cheese crumbles over the dough and we are ready for the oven.

7

Bake the Brie Pear Prosciutto Puff Pastry for about 15-20 minutes, until the dough is puffed and golden and the bottom is golden. While the pastry is baking we can make an herby nut topping.

Herbed Nut Topping

8

Add about 1/2 cup of chopped nuts to a dry nonstick skillet over medium heat. Toast the nuts, tossing gently, for about 3 minutes. Just until the nuts are fragrant and beginning to look golden. Transfer the hot nuts to a bowl. While the nuts are still hot, drizzle a little olive oil on the nuts and sprinkle with kosher salt, black pepper and finely chopped fresh herbs.

9

Toss the nuts in the oil and spices with a fork and set aside.

10

When the Brie Pear Prosciutto Puff Pastry comes out of the oven, transfer the pastry to a wire rack so it can slightly cool. The wire rack will help keep the bottom from getting soggy.

11

When the pastry has cooled for about 10 minutes, transfer it to a cutting board and make a vertical cut down the center, and horizontal cuts to make 8 slices of pastry.

12

Use a large spatula to transfer the slices to a serving plate. Sprinkle the top with the herby nuts.

13

And that's it! Serve the Brie Pear Prosciutto Puff Pastry while it's still hot.