Perfect for entertaining, use Careme Puff Pastry to make scrumptious buttery pastries combining sweet pear and salty Stilton.
2 tblspns Brown Sugar
3 Pears, cores discarded, thinly sliced
2 sheets Careme Puff Pastry (thawed according to instructions on the packet)
100g Cream Cheese
100g Stilton Cheese, crumbled
1/4 cup Walnuts, roughly chopped
Preheat oven to 180C (or 170C fanforced)
Melt butter in a large non-stick frying pan. Add brown sugar and pears and cook over medium heat for 3 minutes or until golden. Set aside to cool.
Cut each sheet of pastry into 6 equal squares. Top the centre of 6 pastry squares with combined cream cheese and blue cheese. Top with pears and sprinkle with walnuts.
Place another sheet on top of the pear mixture and using your fingers press down and seal the edges around the mixture, remove big air bubbles. Then using a fork crimp the edges to seal it further. Brush the top of the pastry with egg wash and lightly sprinkle the top with sugar. Prick the squares with a fork to allow steam to escape while baking. Bake the pear puff pastry squares for 15 – 20 minutes until they are golden and puffy!
By: Chrissy Rob
Proudly supported by