The moment I read this recipe in the November 2005 issue of Sunset magazine, I knew I had to give it a try. And since they disappeared quickly when I served them the first time, darn it, I had to make them again ... just to make sure I really did like them. And, I keep making them. They are a little labor intensive, but the sweet-savory blend is definitely worth it. If you need an impressive appetizer for a get-together, this will definitely fit the bill. Thank you, Sunset magazine!
Pear and Blue Cheese Pastry Triangles
3 tbsp. butter
1 tbsp. olive oil
4 sweet or yellow onions (2 lbs.), thinly sliced
1 firm-ripe pear, cut in thin wedges
Salt and pepper
2 sheets puff pastry, thawed but cool
7 ounces (1 1/2 cups) crumbled gorgonzola
1. In frying pan, melt butter with olive oil. Add sliced onion and set heat between medium and medium-low. Cook, stirring occasionally, until the onions caramelize, 30 to 40 minutes. When done, sprinkle with salt and pepper to taste. Set aside to cool.
2. Trim and core the pear quarters, cut into thin slices.
2. Preheat oven to 375. Line two cookie sheets with parchment paper. Using floured rolling pin, roll one sheet of pastry onto each pan to flatten any creases.
3. 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 they don’t touch.
4. Lay a pear slice in the center of each wedge (trim slice so it doesn't cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 tsp. gorgonzola.
5. Bake in oven until fully puffed and golden, 25 to 30 minutes. Serve warm.
Lessons learned: Pears are cored easily with a melon baller (if only I had learned that trick years ago!). The pears really do need to be trimmed down. If you leave them large, the pastry can get soggy and will not puff correctly. You can omit the blue cheese ... but why? I get 18 triangles out of one sheet of Pepperidge Farm puff pastry sheets.