John Myers
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Dinner / Starter: Puff Pastries with Pear and Cranberry Filling and Gorgonzola
The perfect dinner / starter: puff pastries with pear and cranberry filling and gorgonzola recipe with a picture and simple step-by-step instructions.
For the filling:
- 1 middle Onion red
- 2 Discs Breakfast bacon
- 1 tsp Vegetable oil
- 1 Shot Cranberry vinegar with maple syrup, alternatively dark balsamic vinegar
- 0,5 Ripe pear
- 1 tsp Lemon juice
- 1 tbsp Dried cranberries
- 1 tbsp Cranberries from the glass
- 1 tsp Frozen herbs of Provence
- 0,5 tsp Vanilla sugar
- 4 turns Colorful pepper from the mill
- 2 tsp Gorgonzola
Aside from that:
- Parchment paper
- 1 size Cup, diameter approx. 11 cm
- 1 Egg
- Place the puff pastry on a baking sheet lined with baking paper and let it defrost. Preheat the oven to 200 degrees (top and bottom heat). My oven needs a little longer now ;-).
- Peel the onion and dice finely like the breakfast bacon. Heat the oil in a saucepan and fry both in it until the bacon and onion are translucent. Deglaze with the cranberry vinegar and simmer on low heat for about 5 minutes, then let cool.
- Meanwhile, peel the pear and cut out the core. Cut the pulp into small cubes, place in a bowl and mix with the lemon juice. Add the cranberries, lingonberries and herbs, mix everything. Season with pepper and vanilla sugar and let it steep until you use it. Mash the gorgonzola with a fork.
- Place a large cup upside down on the puff pastry and trace the outline with a sharp knife (be careful not to cut the baking paper). Remove excess dough and use it elsewhere. Separate the egg and whisk the yolks.
- First distribute the onion and bacon mixture on half of the puff pastry circles, leaving approx. 4 mm free from the edge. Then pour about 1 teaspoon of the fruit mixture over it, and set the rest aside. Finally, distribute the Gorgonzola on top. Brush the edges with the egg white. Fold the puff pastry together and press the edges together with a fork.
- Finally, brush the puff pastry pockets with the egg yolk. Bake in the oven for about 25-30 minutes, until the puff pastry has a golden brown color. Arrange with the rest of the fruit mixture and serve.
- Note 7: Only two puff pastry pockets can be seen on the plate. I’m not a fan of cluttered plates, as you know, the eyes eat with them ;-). You can always take something away from yourself :-). I liked it, as did everyone else who likes the combination of “fruity & hearty”. Have fun baking!
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