PEAR AND BLUE CHEESE PASTRY TRIANGLES
To die for delicious. Fairly quick appetizer and guests can't get enough. The perfect balance of sweet and savory. Easy to adjust for large or small groups. Don't skip the onions!
Provided by Scarlett
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 2h
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
- Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.
- Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 9.2 g, Cholesterol 4.7 mg, Fat 7.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 80.7 mg, Sugar 1.7 g
PEAR AND BLUE CHEESE TART
A simple tart yet oh so very elegant! Although the recipe calls for pastry flour, you may have fine success with all-purpose flour as well. The amount of flour may vary a bit but not by a significant amount.
Provided by ValkyrieQueen
Categories Lunch/Snacks
Time 1h10m
Yield 8 tarts, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pate Sucree:.
- Cream together the butter, sugar, salt, and vanilla on medium speed using a paddle attachment, scraping down the bowl periodically, until smooth and light in color. Be careful not to overcream the mixture. Add the eggs and yolks gradually, scraping down the bowl and blending until smooth after each addition. Add the flour all at once and mix on low speed until just blended.
- Turn the dough out onto a lightly floured work surface. Scale the dough as desired. Wrap tightly and refrigerate for at least 1 hour before rolling. The dough can be held under refrigeration or frozen.
- Filling:.
- On a floured work surface, working in batches, roll out the pastry dough 1/8- to 1/4-in/3- to 6-mm thick. Cut out 12 circles 6-in/15-cm in diameter. Line 12 individual tart pans 5-in/13-cm in diameter with the dough. Trim any excess dough from the edges. Chill for 30 minutes to an hour.
- Preheat an oven to 400°F/204°C Lay a small square of aluminum foil inside each tart pan and fill it with dried beans to weight the dough during baking. Blind bake the tarts 15 minutes, then turn down the oven to 350°F/177°C and bake 5 more minutes. If the edges of the tart start to brown too quickly during the baking process, line the edges with aluminum foil. Once the crusts are finished baking, remove the foil and beans, prick the bottoms with a fork, and set them aside to cool, leaving them in their molds.
- Divide the almonds evenly and sprinkle into the bottom of each crust.
- Place one pear half on your work surface at a time. Working with your knife at a diagonal, slice each half crosswise into 1/4-in/6-mm slices. Arrange the slices of one pear half evenly over the almonds.
- Place the cheese in a food processor and mix until smooth. Add the cream, sugar, and eggs. Mix for about 30 seconds, or until the mixture is smooth. Scrape the bowl down periodically while mixing. Divide the mixture evenly over the pears in the crust, scraping the bowl out with a rubber spatula. Spread the mixture gently with a rubber spatula to make sure it covers everything fairly evenly.
- Bake the tarts in a 350°F/177°C oven for 35 minutes, or until set.
- Allow the tarts to cool slightly before removing them from the molds. Slice the tarts and serve them warm.
CHEESE TRIANGLES
Make and share this Cheese Triangles recipe from Food.com.
Provided by Derf2440
Categories Cheese
Time 35m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F degrees.
- Lightly grease a baking sheet.
- In a medium bowl, combine cheeses, egg, green onion and pepper; set aside.
- On a lightly floured surface, roll out half the puff pastry to a 10 inch square. With a sharp knife, cut pastry into 9 even squares, repeat with other half of puff pastry.
- Working with one square at a time, place a spoonful of the cheese mixture in the middle of each pastry square; brush edges very lightly with water, then fold one corner over to meet the opposite corner, forming a triangle.
- Press edges together to seal, then crimp firmly shut with the tines of a fork.
- Place triangles on baking sheet; brush the tops with the second beaten egg.
- Bake for 13 to 15 minutes or until the tops are golden and the bottoms are nicely browned.
Nutrition Facts : Calories 159.9, Fat 11.3, SaturatedFat 3.9, Cholesterol 33.2, Sodium 159.7, Carbohydrate 10.6, Fiber 0.4, Sugar 0.6, Protein 4
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PEAR AND BLUE-CHEESE PASTRY TRIANGLES - SUNSET MAGAZINE
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3/5 (1)Estimated Reading Time 4 minsServings 36-48Calories 89 per serving
- In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature.
- Preheat oven to 375° (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases.
- Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don't worry if you cut through parchment). Slightly separate pieces so that they are not touching.
- Lay a pear slice in the center of each wedge (trim the slice so that it doesn't cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 teaspoon of the gorgonzola or blue cheese.
PEAR AND BLUE-CHEESE PASTRY TRIANGLES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 89 per servingServings 36-48
- In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature.
- Preheat oven to 375° (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases.
- Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don't worry if you cut through parchment). Slightly separate pieces so that they are not touching.
- Lay a pear slice in the center of each wedge (trim the slice so that it doesn't cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 teaspoon of the gorgonzola or blue cheese.
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