Pear and Blue Cheese Pastry Triangles33 Reviews
- Prep: 35 min
- Cook: 55 min
- Ready In: 2 hr
“To die for delicious. Fairly quick appetizer and guests can't get enough. The perfect balance of sweet and savory. Easy to adjust for large or small groups. Don't skip the onions!” - by Scarlett
Original recipe yields 36 triangles
- Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
- Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.
- Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.
Amount Per Serving (36 total)
- 109 cal
- 7.4 g
- 9.2 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"I was nervous to experiment with a new dish for our party... especially because there had only been 2 reviews... but it was SO good!! Everyone loved them! The pear had such a delicate flavor you cou..." See moreld hardly tell it was there, I used d'anjou pears, I don't know if another kind would taste different. Don't skimp on the cheese... I cooked up 4 sweet onions (3 inches in diameter), and had about a cup left over. Three onions would have done just fine."
"I really liked these, but the whole process was a little strange. The flavor was good, and the guests ate them up, but the next time I make them I will use the puff pastry cups. I tried it both as wri..." See moretten in the directions and as one reviewer mentioned stuffing the triangles. both ways didn't get enough filling for me and I ended up with huge bites of puff pastry with only the middle bite with filling. I would highly recommend this recipe, and I will make it again, just using the cups instead."
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