Pear Brie Puff Pastry Roses with Honeyed Thyme Glaze
These delightful Pear Brie Puff Pastry Roses with Honeyed Thyme Glaze are a stunning appetizer or dessert that combines sweet pears and creamy brie in flaky puff pastry, all drizzled with a sweet herb-infused glaze.
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Rolling pin
- 1 Small saucepan
- 1 Pastry brush
- 1 Oven
Ingredients
- 1 sheet puff pastry thawed
- 2 medium ripe pears sliced thinly
- 6 ounces brie cheese cut into thin slices
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves chopped
- 1 egg for egg wash
- as needed flour for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly dust a clean surface with flour and unfold the puff pastry sheet. Roll it out gently to smooth any creases.
- Use a knife to cut the puff pastry sheet into 6 equal strips, about 3 inches wide.
- On each pastry strip, layer the thin slices of pear and brie cheese, slightly overlapping them, leaving a small edge at the bottom of the strip.
- Fold up the bottom edge of the puff pastry strip to cover the bottom of the filling, then carefully roll the pastry up to create a rose shape. Place each rose seam-side down on the prepared baking sheet.
- In a small saucepan, combine honey and thyme. Warm gently over low heat for 1-2 minutes to infuse the flavor, stirring occasionally.
- Beat the egg in a small bowl and brush the egg wash over the tops of the pastry roses.
- Bake in the preheated oven for 20-25 minutes until the pastry is golden and puffed.
- Once done, remove from the oven and drizzle the honeyed thyme glaze over the warm roses.
Notes
You can add a sprinkle of chopped walnuts or pecans for added crunch if desired.
These puff pastry roses can be served warm or at room temperature.
Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven for best results.