Brie, Pear and Walnut Braid
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
1 Braid
- Serves:
- 8
ingredients
- 1⁄2 package tenderflake puff pastry
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 onion, sliced
- 1 teaspoon granulated sugar
- 1⁄4 cup chopped toasted walnuts
- 2 tablespoons chopped dried cranberries
- 2 teaspoons Dijon mustard
- 4 ounces brie cheese, thinly sliced
- 1 pear, peeled and thinly sliced
- 2 eggs, beaten
directions
- Thaw puff pastry.
- Preheat oven to 450F.
- In a large, flat bottomed pan, heat oil and butter over medium heat. Add onion and sugar,stirring occasionally for 20 - 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.
- On a lightly floured surface, roll out pastry into 12" x 9" rectangle. Spread the mustard along the middle third of the pastry.
- Spoon onion mixture over the mustard. Top with brie and pear slices.
- Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1" apart, almost to the filling (like the left side of a V).
- Repeat on the right side in the opposite direction. Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg.
- Transfer to parchment lined baking sheet. Bake in preheated oven for about 25 minutes, or until pastry is golden and pears are tender.
- Remove baking sheet from oven and let cool slightly. Cut into 8 pieces.
- May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350F oven for 8-10 minutes and serve.
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