Puff Pastry Pockets with Pear, Gorgonzola and Walnut
Crispy puff pastry pockets with sweet and spicy pear, creamy Gorgonzola and toasted walnuts, ideal to prepare ahead for winter and for a party. They are served warm or at room temperature and can be eaten without cutlery.
By yumbelo · 8 servings · 35 minutes
Ingredients
- 275 g Puff pastry, chilled
- 2 pc Pears, ripe, firm
- 120 g Gorgonzola
- 60 g Walnut kernels
- 2 tbsp Honey
- 1 bunch Thyme sprigs
- 1 pc Egg (for brushing)
- Salt
- Black pepper, freshly ground
Method
- Preheat the oven to 200 °C conventional heat and line a baking tray with baking paper.
- Toast the walnut kernels in a dry pan over medium heat for 2 to 3 minutes, until fragrant, then coarsely chop them.
- Wash the pears, quarter them, remove the cores and slice them very thinly.
- Roll out the puff pastry and cut it into 16 equal rectangles of about 6 by 9 cm.
- Place half of the rectangles on the baking tray. Put a piece of Gorgonzola, two to three pear slices and some walnut pieces in the middle of each.
- Pluck the thyme leaves from the sprigs and sprinkle them over the top. Season with salt and pepper and drizzle 1 tsp honey over each, dividing the honey between two portions.
- Brush the edges with beaten egg, place the remaining pastry rectangles on top as lids and press the edges firmly together with a fork.
- Brush the top with the remaining egg and make two small slits in it with a sharp knife.
- Bake the pockets for 20 to 25 minutes until golden brown, then let them cool briefly on the tray.
- Serve warm or lukewarm.