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Caramelized Pear and Brie Puff Pastry Recipe
Ash Tyrrell

Caramelized Pear and Brie Puff Pastry Recipe

I still remember the first time I pulled this tray out of the oven. The brie was oozing, the pears were glossy and golden, and the whole kitchen smelled like cinnamon and butter. I knew right away this wasn't going to be a "make it once" kind of recipe
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter – this is what caramelizes the pears so don't skimp on it
  • 1 firm-ripe pear thinly sliced – firm pears hold their shape better while caramelizing
  • 2 tablespoons packed brown sugar – gives that deep molasses-like caramel flavor
  • ½ teaspoon ground cinnamon – warms up the whole dish without overpowering it
  • ½ teaspoon vanilla extract – adds a subtle background sweetness to the pears
  • 1 sheet frozen puff pastry thawed – always thaw in the fridge, not on the counter, so it stays cold and flaky
  • 1 round brie cheese cut into ½-inch pieces – go for a good quality brie, it melts so much better
  • 3 tablespoons finely chopped pecans – toast them lightly first for extra crunch and flavor
  • 1 egg beaten (for egg wash) – gives the pastry that glossy, golden finish
  • 1 tablespoon honey for drizzling – optional, but it ties the sweet and savory notes together

Method
 

  1. I start by preheating my oven to 400°F and lining a baking sheet with parchment paper. While that heats up, I lightly flour my counter and roll out the thawed puff pastry sheet just enough to smooth out any fold lines. This little step keeps the pastry from cracking later.
  2. In a small skillet, I melt the butter over medium heat, then add the pear slices, brown sugar, cinnamon, and vanilla. I let them cook for about 5-7 minutes, stirring occasionally, until the pears turn soft and golden. This is honestly my favorite part. The smell alone is worth it.
  3. I lay the puff pastry sheet on my prepared baking sheet and score a border about half an inch from the edge, without cutting all the way through. Inside that border, I layer the brie pieces first, then top them with the caramelized pears.
  4. Once everything is layered, I sprinkle the chopped pecans over the top and brush the exposed pastry edges with the beaten egg. This egg wash is what gives the crust that beautiful golden-brown shine once baked.
  5. I slide the tray into the oven and bake for 20-25 minutes, until the pastry has puffed up and turned a deep golden color and the brie is melted and bubbly. I keep an eye on it after the 18-minute mark since ovens can vary.
  6. I always let it rest for about 5 minutes before slicing. This helps the brie set just slightly so it doesn't run everywhere the moment you cut into it. A light drizzle of honey right before serving makes it taste like it came from a bakery.

Notes

  • I always use cold puff pastry straight from the fridge before baking warm pastry doesn't puff up nearly as well.
  • I like adding a pinch of sea salt on top right before baking, it balances the sweetness beautifully.
  • I've found that slicing my pears thin and even helps them cook at the same rate.
  • I sometimes swap pecans for walnuts when that's what I have on hand, and it works just as well.
  • I never overload the pastry with filling, since too much makes the center soggy instead of crisp.