Brie Pear Prosciutto Puff Pastry
A beautiful savory pastry; with creamy brie, savory prosciutto, lightly sweet pear, dotted with blue cheese, topped with crunchy herbed nuts.
- 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
Preheat the oven to 400 degrees F. Let one sheet of store-bought Puff Pastry dough defrost for about 1 hour on the counter.
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, 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.
Repeat the rows until you've filled in the frame of pastry dough.
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.
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.
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.