Pear, Gruyere, and Walnut Puffs
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The first thing you want to do is make the pear chutney which is so easy to do!
In a pan heat up olive oil over medium-medium high heat.
Add the diced shallots and cook until translucent, about 2-3 minutes.
Once the shallots are cooked add the pears, brown sugar, apple cider vinegar, and fresh thyme. Stir it together and let it cook for about 10 minutes, stirring occasionally.
Let the chutney cool slightly.
Preheat the oven to 425 degrees F
Roll the puff pastry out as thin as you can ( I like to roll it out on parchment), and cut into squares.
On each square add a piece of cheese, a little scoop of pear chutney, and a sprinkle of walnuts, and fold the puff pastry in half, making a triangle, and press the edges firmly.
Add the puffs on a parchment paper lined sheet tray, brush with egg wash, and sprinkle with salt pepper and fresh thyme, and let them cook until golden brown about 15-17 minutes
Take them out and devour while hot.