Quite possibly one of my all time favorite appetizers with just a few simple ingredients.
*You can substitute the pear for apples or firm peaches.
Bake Brie and Pear
- 1 package of Brie (8 ounces or similar size)
- 1 roll of puff pastry
- 1 pear cut into thin slices
- 1 egg slightly beaten
- sprinkle of cinnamon
Preheat oven to 375.
Unroll pastry. If you’re pastry comes thick (like Tenderflake does) roll it out until it’s large enough to enclose your entire package of Brie.
Unwrap the Brie and center on the pastry. Cover the Brie with a couple of layers of sliced pear.
Sprinkle lightly with cinnamon.
Fold the pastry around the Brie and press the edges together to seal. Using a pastry brush, brush the top and sides with the beaten egg yolk.
Place on a cookie sheet or baking pan and put in the oven. Cook for 15-20 minutes or until the pastry is golden.
Remove from oven and let cool for at least 15 minutes until serving.