Brie Pear Walnut Braid Recipes

BRIE, PEAR AND WALNUT BRAID

Steps:

• Thaw puff pastry.
• Preheat oven to 450F.
• In a large, flat bottomed pan, heat oil and butter over medium heat. Add onion and sugar,stirring occasionally for 20 - 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.
• On a lightly floured surface, roll out pastry into 12" x 9" rectangle. Spread the mustard along the middle third of the pastry.
• Spoon onion mixture over the mustard. Top with brie and pear slices.
• Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1" apart, almost to the filling (like the left side of a V).
• Repeat on the right side in the opposite direction. Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg.
• Transfer to parchment lined baking sheet. Bake in preheated oven for about 25 minutes, or until pastry is golden and pears are tender.
• Remove baking sheet from oven and let cool slightly. Cut into 8 pieces.
• May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350F oven for 8-10 minutes and serve.

BRIE, PEAR, AND WALNUT BRAID RECIPE

Steps:

• Preheat oven to 450o F Heat oil and butter in a fry pan. Add onion and sugar and cook until onions are golden brown - about 20-30 minutes. Stir in cranberries and walnuts and remove from heat. Set aside. Roll pastry into 12" x 9" rectangle and spread mustard along the middle third. Spoon onion mixture over mustard. Top with brie and pear. Make 1" diagonal slices along both sides of pastry. Alternating sides, fold strips over centre brushing each slice with egg. Brush top with egg. Transfer to parchment lined baking sheet. Bake 25 minutes until pastry is golden.

BRIE, PEAR & WALNUT BRAID

Steps:

• Preheat oven to 450 F. Place parchment paper on a baking sheet.
• In a large, flat bottomed fry pan, heat oil and butter over medium heat. Add onion and sugar, stirring occasionally for 20 to 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries Remove from heat and set aside.
• On a lightly floured surface, roll out pastry into a 12 x 9 inch rectangle. Spread the mustard along the middle third of the pastry. Spoon onion mixture over mustard. Top with Brie and pear slices.
• Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1 inch apart, almost to the filling. Repeat on the right side in the opposite direction. Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg.
• Transfer to baking sheet and bake for 25 minutes until pastry is golden and pear is tender. Cool slightly before cutting into pieces.

BRIE WITH ROASTED PEAR AND THYME

Steps:

• Cut off top rind of Brie and discard. Set Brie aside. Preheat oven to 425°F
• Peel and core pears, then slice 1/4 inch thick.
• Lay on a generously buttered baking sheet in a single layer.
• Roast in oven for 15 minutes.
• Turn slices and continue roasting 10 to 15 minutes or until edges are caramelized and brown.
• Arrange pear slices overlapping in a circle overtop Brie.
• Refrigerate, uncovered, for up to half a day.
• When ready to serve, heat in a preheated 350°F oven 10 to 12 minutes or until softened.
• Sprinkle with thyme and serve with slices of fresh baguette or water crackers.

BUTTERY BRIE AND PEAR BITES

Steps:

• Melt butter in a small pan over medium-high heat
• add walnuts and toast until lightly browned, about 2 minutes.
• Remove from heat and set aside.
• Preheat oven to 300°F.
• On the bread slices, place equal amounts of the walnuts, and, pear, and top with brie.
• place on a baking sheet and bake until cheese is melted about 10 minutes.