Brie And Pear Purses Recipe

Thaw pastry and preheat

Remove puff pastry sheets from the freezer and thaw in the refrigerator for 30–40 minutes, or at room temperature for 15–20 minutes until pliable but still cool. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Lightly dust a work surface with the all-purpose flour.

Make egg wash

In a small bowl whisk the egg with 1 teaspoon water until combined; set aside.

Prepare the pears

Wash, core, and thinly slice the pears into 1/4-inch thick slices. Toss the slices in a bowl with the lemon juice to prevent browning.

Prepare the Brie

Trim any thick rind from the Brie if desired and cut into 8 pieces roughly 1 oz (about 2 tablespoons) each, or into 8 small wedges that will fit inside each pastry square.

Assemble filling

In a small bowl combine the honey, chopped toasted walnuts, thyme leaves and coarse black pepper. Stir gently to combine. This mixture will be drizzled/ layered with the pear and Brie.

Cut pastry and fill

Unfold each thawed puff pastry sheet on the floured surface. Using a 4½ to 5-inch round cutter (or a sharp knife and a small bowl as a guide), cut out 8 circles (total 16 circles from 2 sheets) or 8 squares (about 4½ inches) depending on shape desired. Re-roll scraps lightly and cut additional shapes if needed. Place each pastry piece onto the prepared baking sheet. On each piece place one Brie wedge in the center, top with 2–3 pear slices (overlapping to form a small fan), then spoon about 1/2 teaspoon of the honey-walnut-thyme mixture over the pears.

Form the purses

Bring the edges of each pastry round up toward the center to form a purse or envelope, pinching or pleating the edges so the filling stays enclosed but leaving a small opening at the top so steam can escape and the pears peek through. If using squares, fold corners toward the center and pinch. Brush the exposed pastry lightly with the prepared egg wash, being careful not to drip onto the filling.

Chill briefly

Place the assembled purses in the refrigerator for 10 minutes to firm the pastry; this helps keep the shape while baking.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the pastry is puffed and deep golden brown and the Brie is soft and slightly melted. If tops brown too quickly, tent loosely with foil for the last 5 minutes.

Finish

Remove from oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack or serving plate. Drizzle each purse with a little extra honey, sprinkle with any reserved chopped walnuts and add a small thyme sprig for garnish. Serve warm or at slightly below warm for best texture.

Serve 2 purses per person as an appetizer or 3–4 per person as a light snack. Brie and Pear Purses are best enjoyed within one hour of baking while the cheese is gooey and the pastry is crisp.