Puff Pastry Croustade with Pears, Candied Walnuts & Gorgonzola
Editor's Note: A puff pastry croustade is a French pastry with a crust. In this delectable treat, blossoms are used for garnish and make it look as beautiful as it is delicious.
Type of DishDessert
- 1 sheet frozen puff pastry, thawed according to directions
- 2 tablespoons milk
- 2 tablespoons butter
- 1/4 cup brown sugar
- 2 tablespoons balsamic vinegar
- 1 large Bosc pear, peeled and thinly sliced
- 1/2 cup crumbled gorgonzola
- Candied walnuts
- Mixed blossoms and petals, for garnish
Begin prepping this dish the day before serving. Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly dust it with flour.
Carefully unfold the thawed puff pastry rectangle. Cut off ½ inch of dough along each edge and reserve.
Dip your fingers in the milk and dab some along each side. Paste the trimmed pieces along the edges to form a raised rim. Prick the base with a fork, and to prevent it from puffing up too much during baking, line it with parchment paper and dried beans or pastry beads.
Bake 15 minutes, or until lightly puffed and golden. Set aside until ready to serve.
In a skillet, melt the butter, brown sugar, and balsamic vinegar. Add the pear slices and sauté until lightly caramelized, 6 to 8 minutes.
Top the pre-baked puff pastry with the caramelized pears and sprinkle with cheese and walnuts. Bake 10 minutes, or until cheese is bubbly. Slide the pastry onto a serving platter, sprinkle with blossoms, cut in squares, and serve warm.
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Copyright Kitty Morse, 2015