2 Tbsp. orange juice
1 Tbsp. flour
1/4 tsp. cinnamon
2 Tbsp. butter
1/4 c. honey
1 pear, peeled and thinly sliced
1 tsp. orange zest
1 sheet puff pastry, thawed per package directions
1/2 c. (3 oz.) Wisconsin Blue cheese
1 egg, beaten with1 Tbsp. milk
Preheat oven to 400° F. In small bowl combine orange juice, flour and cinnamon; set aside. In medium skillet, melt butter and honey and heat over medium heat until bubbly, 3 to 5 minutes. Cook 1 minute more. Add pear and cook 1 minute. Add orange juice mixture and stir well. Continue to heat until thickened, 1 to 2 minutes. Remove from heat, stir in zest and cool. Meanwhile on floured board, roll pastry into a 10-inch square. Cut in half horizontally and vertically to yield four 5-inch x 5-inch squares. Divide pear mixture among each pastry square, placing only on one half of surface and leaving1/2-inch edge. Sprinkle Blue cheese over pear mixture. Brush edges of pastry with egg and milk mixture, fold in half and press edges together. Fold edges over, press together and crimp/seal with a fork. Place on parchment paper-lined baking sheet, brush with egg wash and bake 15 minutes, or until puffed and golden. Serve warm.
Makes 4 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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