Pear and Brie Triangles
Juicy pear, creamy cheese and flaky-pastry bites look fancy but are truly easy and quick to make. You can also use an apple instead of the pear.
Servings: 32
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 101 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | trace |
| chol | 7 mg |
| sodium | 77 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
| folate | 5% |
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1 pkg (411 g) frozen puff pastry, thawed
8 oz (250 g) Brie cheese
1 pear
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) chopped fresh thyme
Preparation:
On lightly floured surface, roll out half of the pastry into 12- x 8-inch (30 x 20 cm) rectangle; cut in half lengthwise. Cut each half crosswise into quarters; cut each in half diagonally to make triangles.
Place pastry triangles on parchment paper?lined baking sheet; pierce all over with fork. Bake in centre of 375°F (190°C) oven for 10 minutes or until golden and puffed. Let cool on rack. Repeat with remaining pastry. (Make-ahead: Store in airtight container at room temperature for up to 24 hours.)
Meanwhile, cut cheese into 32 thin slices. Quarter pear lengthwise, removing core; cut each quarter lengthwise into 8 thin strips. Place 1 piece of cheese on each pastry triangle; top with pear strip.
In small bowl, combine lemon juice, oil and thyme; brush over pear and cheese. Bake for about 5 minutes or until cheese starts to melt.
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