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Gorgonzola & Honey Pear en Croûte Salad

Gorgonzola & Honey Pear en Croûte Salad

5 1

This restaurant-style salad is sure to impress your guests...but it's so easy to make, you can enjoy it anytime!

serves 6 people

Ingredients

cost per recipe: $8.97

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 3

    canned pears, juice packed halves, well drained

  • 3/4

    cup crumbled gorgonzola cheese (about 3 ounces)

  • 1/4

    cup walnuts, toasted and chopped

  • 2

    tablespoons honey

  • 6

    cups mixed salad greens

  • 2

    tablespoons prepared oil & vinegar salad dressing

view nutrition info

How to Make It

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet in half lengthwise .  Cut each half into thirds, making a total of 6 pieces.  Roll each pastry piece into 1 (5x5-inch) square.  Brush the pastry squares with the egg mixture. Cut the pear halves in half lengthwise.  Place 1 pear piece on the bottom half of each pastry square.  Top each with 2 tablespoons cheese, 2 teaspoons walnuts and 1 teaspoon honey.  Fold 2 opposite sides of the pastry over the filling.  Starting at the short side with the pear, roll up like a jelly roll.  Press the seams to seal.  Place the pastries, seam-side down, onto a baking sheet.  Brush the pastries with the egg mixture.  Cut 1 (1/2-inch) slit in each pastry top. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 5 minutes.  Cut the pastries diagonally into bite-sized pieces. Place the salad greens into a large bowl.  Add the dressing and toss to coat.  Arrange the salad on a serving platter and top with the pastry pieces.
Step 1

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Step 2

Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet in half lengthwise .  Cut each half into thirds, making a total of 6 pieces.  Roll each pastry piece into 1 (5x5-inch) square.  Brush the pastry squares with the egg mixture.

Step 3

Cut the pear halves in half lengthwise.  Place 1 pear piece on the bottom half of each pastry square.  Top each with 2 tablespoons cheese, 2 teaspoons walnuts and 1 teaspoon honey.  Fold 2 opposite sides of the pastry over the filling.  Starting at the short side with the pear, roll up like a jelly roll.  Press the seams to seal.  Place the pastries, seam-side down, onto a baking sheet.  Brush the pastries with the egg mixture.  Cut 1 (1/2-inch) slit in each pastry top.

Step 4

Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 5 minutes.  Cut the pastries diagonally into bite-sized pieces.

Step 5

Place the salad greens into a large bowl.  Add the dressing and toss to coat.  Arrange the salad on a serving platter and top with the pastry pieces.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

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Ratings & Reviews

(1)
  • Mark T.

    September 17, 2012

    Gorgonzola & Honey Pear en Croûte Salad

    This is delicious. For those folks that have not had Gorgonzola cheese, know that this is a delicious creamy cheese with a little nutty flavor that tones down the sweetness and balances this dish. Personally, I would use more Gorgonzola because I love this cheese. This cheese is also great for an Alfredo style pasta sauce with walnuts. It goes perfectly with pears and would also make a great appetizer. Also, I would use some uncooked Gorgonzola sprinkled on top of this dish for freshness and texture.

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