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Ingredients
- 1 whole Puff Pastry
- 4 whole Pears, Sliced
- 1 whole Egg
- 1 teaspoon Water
- 1 Tablespoon Sugar
- 2 Tablespoons Honey
- 2 ounces, weight Gorgonzola, Crumbled
Method
- Set the frozen puff pastry out at room temperature for 40 minutes.
- Preheat oven to 425°F and line a baking pan with parchment paper. Place the puff pastry sheet on the baking pan and roll out into a rectangle. Using a paring knife, draw a rectangle about 1 inch in from the edge. Be careful not to cut all the way through the pastry, just about halfway. It should look like a picture frame. Then use a fork to score the inside of the rectangle.
- Beat the egg and water together, then brush the egg wash on the entire puff pastry. Sprinkle with sugar.
- Line the sliced pears inside the inner rectangle of the puff pastry, flat side on the pastry, curved side up. I did mine in two rows, alternating between green and red slices. Drizzle with honey then sprinkle Gorgonzola.
- Bake for 20 minutes, until edges are nicely browned. Let cool slightly, then cut and serve. It's best when served immediately.
