Description
These elegant puff pastry roses with pear, brie, and honey-thyme glaze are perfect for special occasions or a fancy appetizer.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 4 ounces brie cheese, thinly sliced
- 2 firm pears (Bartlett), halved, cored, and thinly sliced, divided (I recommend 8 to 12 thin slices per rose)
- 4 tablespoons honey, divided
- 1 tablespoon fresh thyme leaves, plus additional for garnish if desired
- 1 large egg
- Flaky sea salt and fresh ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Set aside.
- Slice the brie into thin strips and the pears into thin slices (8-12 per rose). Set aside.
- On a lightly floured surface, unfold the puff pastry and cut into 3 long rectangles (about 8 inches long and 2-3 inches wide). For each rose, you’ll use half of each rectangle.
- Brush each puff pastry strip with 1/2 teaspoon honey. Layer the slices of pear, alternating with the brie. Sprinkle with fresh thyme.
- Fold the pastry in half over the filling so the pear sides are showing. Starting from the end with the most pears, roll the pastry into a rose shape. Seal the end with a bit of egg wash.
- Place on the prepared baking sheet. Brush with egg wash and season with salt and pepper.
- Bake for 25-30 minutes until golden and puffed. Remove from oven and let cool slightly.
- While baking, whisk together 2 tablespoons honey and 1 tablespoon thyme over low heat until simmering. Drizzle over the roses and serve warm.
Notes
You can assemble these ahead of time and refrigerate until ready to bake. Serve with a side of greens or as a standalone appetizer.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 460kcal
- Sugar: 16g
- Fat: 25g
- Carbohydrates: 50g
- Protein: 11g