Pear & Parm Napoleans
For today’s recipe, I decided to try my hand at mixing the sweet and the savory – which is my favorite combination. So I took fresh pears, walnuts, and Cello Artisan Parmesan Cheese and put it atop a puffed pastry. Stack ‘em up and you’ve got a napoleon-style appetizer that your guests will love!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- 1 cup Bartlett pear, finely diced
- 1/4 cup white sugar
- 1/4 teaspoon cinnamon
- 1/4 cup ground walnuts
- 1/4 cup Cello Artisan Parmesan Cheese, grated
- 1/4 teaspoon coarsely ground black pepper
Instructions
- Place the pastry sheet on a clean work surface. Roll it out a bit until the seams are smooth and even with the rest of the pastry.
- Cut the pastry into even size squares or rectangles – whatever you preference. I chose 3” by 3” squares for mine. Prepare a baking sheet with parchment paper and place the pastry squares on the baking sheet approximately 1 inch apart.
- Brush the egg across the entire surface of the pastries. Sprinkle the walnuts on top of that and press down a little to ensure they stick to the egg wash.
- In a bowl, combine the pears, sugar, and cinnamon. Place the mixture on top of the pastry squares.
- Top with the Parmesan cheese and black pepper. Place in the freezer until firm (at least one hour or up to 3 days).
- Preheat the oven to 400 degrees. Bake the pastries for 20 minutes or until golden brown and puffy. Let cool 5 minutes and stack two pastries on top of one another. Serve immediately.
