Pear and Blue Cheese Puffs
"I made these for New Year's Eve appetizers and they were wonderful. Lovely blend of flavours and textures. Gone in no time at all - best make up a double batch."
photo by Leslie L
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
36 appetizers
ingredients
- 1 sheet frozen puff pastry, thawed for 30 minutes (1/2 package)
- 2 very ripe juicy fragrant pears, peeled and chopped
- 2 tablespoons sugar
- 4 ounces blue cheese, crumbled
- dried cranberries or dried cherries
directions
- Preheat oven to 400F.
- Toss pears in sugar.
- Set aside.
- Roll pastry out into a 14 inch square on a lightly floured board.
- Cut into 36 equal squares.
- Place each in a mini muffin pan.
- Place equal amounts of pear and blue cheese in pastry lined pans.
- Top each with 2 or 3 dried cherries or cranberries.
- Bake for 12 to 15 minutes, until puffed and golden.
- Serve warm.
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Reviews
-
These are such a great, easy, elegant idea! We enjoyed them, but next time I will use a more tart type of pear, then add another tablespoon of sugar to balance the flavors. I also added some lemon zest just to brighten the aromas. Thanks so much! -
Loved these little yummies! I used min-muffin tins (or gem pans) as called for with nice results. I omitted the sugar as my pears were so sweet. I also didn't bother with peeling the pears, just chopped 'em up and threw 'em in. Quite a versatile little recipe. Thanks for such a lovely little appetizer. -
On the first try for this recipe I found that the puff pastry filled up the mini muffin tin and overpowered the pear and cherries. On the second try (for the actual party) I used a regular muffin tin and really filled up each with the ingredients. The pastry still puffs, but there is enough filling to balance. They were gone in no time! I love the blue cheese mixed with the sweet pears. Oh, I cheated and used canned pears. Saved a WHOLE lot of time and I used less sugar on them because of the syrup. Very pretty to present. I've added a photo! Yum!
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I made these for a super bowl party and they were received with much enthusiasm! They are delicate and delicious. I have kept the recipe. -
Sorry Evelyn, I forgot to give a star rating. I would have given it a 6 if I could, very easy and very tasty!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
