A special brunch to be had on that special morning, with that special someone, or just for the friends and family at any time – always a great nibble!
350gm Brie (room temperature), rind removed
2 Eggs + 1 Yolk
1 Tbsp Cognac or Brandy
1/3 Cup Butter
¼ Cup brown sugar Packed tightly
3 Ripe but firm Pears, peeled and sliced lengthwise
2 Sheets Frozen Puff Pastry -Thawed
1 Tbsp Granulated Sugar
1. Combine Brie, 1 Egg plus Yolk and Cognac in food processor and blend until smooth. Refrigerate until ready to use.
2. Melt butter in pan over medium-high heat, add sugar and cook for 1 minute. Add pears and cook for 1-2 minutes or until pears soften slightly. Remove from heat, transfer to clean bowl and refrigerate until cool.
3. Preheat oven to 230 C.
4. Roll 1 sheet of puff pastry into a 12 x 6 inch rectangle on a clean, lightly floured surface and cut into 2 equal squares. Repeat with second sheet. Set aside. Whisk remaining egg with 1 Tbsp of water until smooth. Spread equal amounts of brie mixture onto one half of pastry squares, leaving ½ inch edge all around. Top with equal amounts of pear mixture. Brush inside edge of pastry with egg wash and fold pastry over to form a triangle. Make 3 slits in top of pastry with a paring knife, lightly brush with more egg wash and sprinkle with sugar.
5. Bake for 5 minutes then turn oven down to 190C and continue baking for 10 to 15 minutes or until pastry is golden brown and cooked through. Serve Warm.
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