Pear and Blue Cheese Pastry Triangles represent the perfect harmony between sweet and savory flavors wrapped in buttery, flaky pastry. These elegant triangular parcels combine the delicate sweetness of ripe pears with the bold, tangy richness of quality blue cheese, creating a sophisticated appetizer that’s equally at home at casual gatherings or formal dinner parties. This classic pairing draws inspiration from French cuisine, where the marriage of fruit and cheese has been celebrated for centuries. The addition of toasted walnuts and fresh herbs elevates these pastries from simple appetizers to restaurant-quality hors d’oeuvres that will impress even the most discerning palates. Each bite delivers a delightful contrast of textures and flavors that dance across your taste buds.
Serving: 8-10 people (makes 16-20 triangles)
Cooking Time: 35 minutes (plus 20 minutes prep time)
Ingredients
For the Pastry:
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water
For the Filling:
- 3 medium ripe but firm pears (Anjou or Bosc), peeled and diced
- 6 oz quality blue cheese, crumbled
- 1/2 cup toasted walnuts, roughly chopped
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons butter
- 1 small shallot, finely minced
For Seasoning:
- 1/4 teaspoon black pepper
- Pinch of salt
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
For Garnish:
- Extra thyme sprigs
- Flaky sea salt
- Honey for drizzling
Instructions
Prepare the Pear Filling
Heat butter in a large skillet over medium heat. Add minced shallot and cook for 2-3 minutes until fragrant and translucent. Add diced pears, honey, and a pinch of salt. Cook for 5-7 minutes, stirring gently, until pears are slightly softened but still hold their shape. Add balsamic vinegar and lemon juice, cooking for another 2 minutes until liquid reduces. Remove from heat and stir in fresh thyme and rosemary. Let cool completely.
Toast the Walnuts
While pears cool, toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Let cool, then roughly chop into bite-sized pieces. Toasted nuts add much more flavor than raw ones.
Prepare the Pastry
Preheat oven to 400°F and line two large baking sheets with parchment paper. Roll each thawed puff pastry sheet on a lightly floured surface until slightly larger and more even. Cut each sheet into 8-10 squares, approximately 3×3 inches each.
Assemble the Filling
In a bowl, gently combine the cooled pear mixture with crumbled blue cheese and toasted walnuts. The blue cheese should remain in chunks rather than being completely mixed in, as this creates pockets of intense flavor throughout each triangle.
Fill the Pastries
Place about 1 tablespoon of filling in the center of each pastry square. Be careful not to overfill, as this will make sealing difficult and can cause the triangles to burst during baking. Brush the edges of each square lightly with water to help with sealing.
Form the Triangles
Fold each square diagonally to create triangular packets, pressing the edges firmly with a fork to seal. Make sure there are no air pockets trapped inside. Place sealed triangles on prepared baking sheets, leaving space between each one for even cooking.
Apply Egg Wash
Beat egg with 1 tablespoon water to create an egg wash. Brush the tops of each triangle with egg wash for a beautiful golden color. Sprinkle lightly with flaky sea salt and a few fresh thyme leaves for extra flavor and visual appeal.
Bake to Golden Perfection
Bake for 15-18 minutes until pastries are puffed, golden brown, and crispy. The bottoms should sound hollow when tapped. If some triangles brown faster than others, rotate the baking sheets halfway through cooking.
Cool and Serve
Let triangles cool on baking sheets for 5 minutes before transferring to a serving platter. Drizzle lightly with honey and garnish with fresh thyme sprigs. Serve warm or at room temperature.
Nutritional Information
Per serving (2 triangles):
- Calories: 285
- Protein: 8g
- Carbohydrates: 24g
- Fat: 18g
- Fiber: 2g
- Sodium: 420mg
- Calcium: 15% daily value
- Vitamin C: 8% daily value
- Healthy fats from walnuts: 3g
Helpful Tips
Pear Selection: Choose pears that are ripe but still firm to the touch. Overripe pears will turn mushy when cooked and make the pastry soggy. Anjou and Bosc pears hold their shape well when cooked and have excellent flavor.
Blue Cheese Quality: Use a high-quality blue cheese like Roquefort, Stilton, or Gorgonzola. The cheese should be creamy rather than dry and crumbly. If the blue cheese is very strong, use slightly less; if mild, you can use a bit more.
Pastry Handling: Work with puff pastry while it’s cold but pliable. If it becomes too warm and sticky, refrigerate for 15 minutes. Don’t stretch the pastry too much, as this can prevent proper puffing during baking.
Prevent Soggy Bottoms: Make sure the pear filling is completely cool before assembling. Excess moisture will make the pastry soggy. You can prepare the filling up to 24 hours ahead and refrigerate.
Sealing Technique: Press edges firmly with a fork, but don’t press so hard that you cut through the pastry layers. Good sealing prevents the filling from leaking out during baking.
Make-Ahead Options: Assembled triangles can be frozen for up to 1 month. Freeze on baking sheets, then transfer to freezer bags. Bake directly from frozen, adding 5-7 minutes to cooking time.
Serving Temperature: These triangles are delicious hot, warm, or at room temperature. For entertaining, you can bake them early in the day and serve at room temperature, or reheat in a 350°F oven for 5 minutes.
Wine Pairing: These pair beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, or with sparkling wines. The acidity cuts through the rich blue cheese while complementing the sweet pears.
Storage Guidelines: Baked triangles keep at room temperature for up to 6 hours or refrigerated for 2 days. Reheat in the oven rather than microwave to maintain crispiness.
Creative Variations: Try substituting pears with apples, figs, or even caramelized onions. Different blue cheeses will create varying flavor intensities. Pecans or hazelnuts can replace walnuts for different nutty flavors.
