Pears En Croute Recipes

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GORGONZOLA AND HONEY PEAR EN CROUTE SALAD



Gorgonzola and Honey Pear en Croute Salad image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
3 pears halves packed in juice, well drained
3 ounces gorgonzola cheese, crumbled
1/4 cup walnuts, toasted and chopped
2 tablespoons honey
6 cups mixed salad greens
2 tablespoons prepared oil and vinegar salad dressing

Steps:

  • Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
  • Unfold the pastry sheet on a lightly floured surface. Cut the sheet lengthwise in half. Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into a (5 x 5-inch) square. Brush the pastry squares with the egg mixture.
  • Cut the pear halves in half lengthwise. Place 1 pear piece on each pastry square. Top with 1 tablespoon cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold up the ends to the center and roll up like a jelly roll. Place seam-side down on the baking sheet. Brush with the egg mixture. Cut a 1/2-inch slit in the pastry top.
  • Bake for 20 minutes or until the pastries are golden. Remove from the baking sheet and cool on a wire rack for 5 minutes. Cut the filled pastries diagonally into bite-size pieces.
  • Toss the salad greens with the dressing in a large bowl. Arrange the salad on a serving platter and top with the pastry pieces

PEARS EN CROUTE



Pears En Croute image

The carmel sauce makes these pears great. If you want the best use Recipe #20984 instead of the store bought pie crust. Add a little vanilla ice cream and you have consummated the perfect partnership of flavors.

Provided by Country Chef

Categories     Dessert

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 8

30 ounces pie crusts (2 15 oz ready made pie crusts)
5 pears
1 egg yolk
1 tablespoon water
12 ounces caramel ice cream topping
14 ounces condensed milk
2 tablespoons lemon juice
1/4 cup Cointreau liqueur or 1/4 cup orange-flavored liqueur

Steps:

  • Preheat oven to 350 degree.
  • Wash and dry pears.
  • Roll out pie dough and cut dough into one inch strips.
  • Wrap pears with a 1/4 inch overlap starting from bottom.
  • Mix egg yolk and water and brush on wrapped pears.
  • Place on cook sheet and cook for one hour at 350 degree.
  • Carmel Sauce.
  • In a double boiler on low heat combine carmel, condensed milk, lemon juice, and liquor until smooth.
  • Best if the pears are fresh out of the oven. Add warm carmel sauce and enjoy with a little vanilla ice cream.

Nutrition Facts : Calories 1441.1, Fat 64.7, SaturatedFat 23.2, Cholesterol 67.2, Sodium 1470.4, Carbohydrate 204.6, Fiber 7.5, Sugar 69.7, Protein 16.4

HOLIDAY BRIE EN CROUTE



Holiday Brie en Croute image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves
seedless raspberry jam
1/3 cup dried cranberry
1/4 cup toasted sliced almond
1 (13- to 16-ounce) Brie cheese round
1 package (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

Steps:

  • Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
  • Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

EASY POACHED PEARS



Easy Poached Pears image

Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 8

Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
1 cup water
8 Bosc pears (with stems), peeled and cored from bottom
Lemon sorbet, for serving (optional)

Steps:

  • In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
  • Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
  • Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g

BAKED BRIE EN CROUTE



Baked Brie en Croute image

This is delicious! A great appetizer everyone will love!

Provided by Mrs Sarah

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 1h

Yield 10

Number Of Ingredients 7

1 egg
1 tablespoon water
1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
½ cup apricot preserves
¾ cup dried cranberries
½ cup sliced almonds
1 (7 inch) wheel Brie cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk egg and water together to make egg wash.
  • Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
  • Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
  • Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
  • Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 40.9 g, Cholesterol 56 mg, Fat 32 g, Fiber 1.7 g, Protein 13.1 g, SaturatedFat 11.6 g, Sodium 371 mg, Sugar 13.5 g

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Top Asked Questions

How to bake pears and puff pastry?
Preheat oven to 400 degrees. Lightly grease baking sheet. In a large sauté pan, sauté pears with water, brown sugar, sherry, and nutmeg until pears are tender and excess moisture has evaporated. Roll out puffed pastry so that it is large enough to completely wrap around Brie.
Can I make Brie en croûte with pear compote in advance?
Make Brie en Croûte with Pear compote in advance and store in the refrigerator for up to a day. However, if stored much longer than a day in the refrigerator, you run the risk of the pear compote becoming too moist and penetrating the pastry dough, which results in a soggy appetizer.
What goes well with Brie en croute?
This is a beautiful holiday appetizer and pairs well with red or white wine or champagne! The term "Brie en Croute" is French for "brie baked in a pastry crust," and this popular cheese recipe takes it a step further by incorporating a delicious pear compote!

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