Print Friendly, PDF & Email


4 servings


0 hours 5 mins


0 hours 25 mins


0 hours 30 mins

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


1 Sheet of Puff Pastry

1/2 Cup Blue cheese, crumbled

2 Bartlett pears, thinly sliced

1/4 Cup walnuts

1 Tbsps. Brown sugar

1 Tbsp. Butter

1 Egg, beaten

1 Tbsp. Flat leaf parsley, chopped

2 Tbsp. Honey


1. Preheat the oven to 425 degrees. Line a baking sheet with tin foil or parchment paper.

2. Roll out the puff pastry sheet to even out the pastry. Cut a 1 inch strip from all sides of the pastry. Place that piece of dough right on top of the edge of the remaining pastry creating a border. Brush that border pastry with the beaten egg. That will give a nice golden color when baked. Gently press down so the top piece of dough adheres to the bottom dough when baked.

3. In a food processor or blender, mix the walnuts, sugar and butter until blended.

4. Place the sliced pears, slightly overlapping, on top of the pastry and inside the border. Sprinkle the walnut mixture evenly over the pears. Then, place the crumbled blue cheese on top of the nuts and pears.

5. Bake for 20-25 minutes until the pastry is golden brown, the cheese is melted and the pears are warm and heated through and the pastry is fragrant.

6. Remove to a cutting board and cut into large squares and serve drizzled with the honey and sprinkled with the parsley.  Enjoy!

NOTES:  This is just a decadent appetizer or starter.  Personally, I love it as lunch with a side salad.  Blue cheese, pears and walnuts are a classic pairing so it should be no surprise that this is delicious.  It is easy to pull together and Oh, so good!

Some recommendations for working with the pastry:  roll out the dough on a cutting board and cut your borders.  It is easier if you assemble the pastry on the baking sheet so you don’t have to worry about moving it from the cutting board to the baking sheet.  Brushing the edges with the beaten egg helps the pastry brown and gives it a great glaze.

I recommend cutting the pears thin and using ripe pears so they are still a little firm but soft enough to just melt in your mouth.  I like gorgonzola blue cheese with this but feel free to use your favorite.  A nice Cambozola also works as will any of your other favorite cheeses.  This is more of a suggestion and you should feel free to use your favorite cheese and nuts.  This is perfect served with a crisp, white wine.

If you like this recipe, be sure to check out other appetizer ideas on my starter page.  A fan of cheese?  Try my Mini Brie Bites or my Whipped Feta with Cucumbers… both are easy to make and delicious.  

Be sure to sign up for my newsletters and have recipes, food finds and travel recommendations sent right to your inbox.