|# of Servings:||24|
|Description:||A sweet treat you can make a week ahead and freeze.|
|Ingredients:||1/2 pound Roquefort cheese
3 peeled, diced Anjou pears
allspice and nutmeg to taste
1/2 ounce honey
1/2 cup chopped, toasted walnuts
2 sheets frozen puff pastry
2 beaten eggs
|Preparation:||Cut the puff pastry into rounds 3 1/2 inches across. Refrigerate until cold.
In a lightly oiled skillet, quickly sauté the pears and spices over high heat until lightly browned. Let cool.
Place approximately 1 tablespoon of pear mix on top of each pastry round. Top each with a small chunk of Roquefort cheese. Drizzle with honey and sprinkle with walnuts.
Brush each edge of pastry with egg, then fold dough over to create a pocket and press edges firmly. Refrigerate until cold.
Bake at 400° until golden brown. Makes 24 pastries.