Cutting the Pastry

When slicing your puff pastry (homemade or store-bought), you want to make sure that you have equal rectangles so that they all bake evenly. Follow the photo guide below to see how I created my individual pastries:

bankobake

Pear Pistachio Puff Pastry w/ Brie and Honey

A perfectly light treat with homemade puff pastry for a delicate bite. The pairing of brie with fresh pear slices makes for the best Fall combo. Add crushed pistachios and a drizzle of honey to each pastry and you're going to be craving more the second they're gone!

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Prep Time 1 hour hr 10 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 pastries

Course: Breakfast, Dessert

Ingredients Method

Ingredients

  

For the Puff Pastry

• 12 tbsp frozen unsalted butter (169.5g)
• 1 cup bread flour (149g)
• ½ cup cake flour (64g)
• 1 tsp granulated sugar (4g)
• ½ tsp fine salt (3g)
• 6 tbsp cold water (90mL)

For the Filling

• Brie (to taste)
• 12 pear slices
• ¼ cup crushed pistachios (38g)
• Honey to taste

Method

 

1. This homemade puff pastry recipe is inspired by Camila from Pies & Tacos with a few adjustments to the ingredients to make it the perfect base for the pear & brie combo. If you would like to use pre-made puff pastry, go for it! If not, follow the instructions here from Camila (keep in mind that the ingredients and their measurements listed in my recipe above should be used here).
2. When you're ready to bake your pastries (at least one day after making the homemade puff pastry and refrigerating it overnight), unfold your puff pastry and cut it into 6 equal rectangles
3. Line a baking sheet with parchment paper and preheat the oven to 350℉
4. Place all 6 puff pastry rectangles on the baking sheet leaving a little room in between them (they won't spread too much while baking but you don't want them to be touching when they go into the oven)
5. Using a sharp knife, lightly score a smaller rectangle on top of each pastry but do NOT cut through the dough. Please see the photo guide in the blog post above if you need a visual of this.
6. In the center of the smaller rectangle that you just created, place pieces of brie cheese (to taste), two thin slices of fresh pear, and a sprinkle of chopped pistachios. If your pear slices are too thick, they will be a bit too firm after baking and will not tear apart easily when eating the pastry, so make sure they're thin.
7. In a small bowl, crack an egg and whisk it well. Brush the egg wash on the outer edge of each pastry. This will help give you that perfect golden brown color after baking.
8. Place the pastries in the oven on the center rack at 350℉ for 15-20 minutes or until the edges have puffed up a bit and are golden brown
9. Drizzle honey to taste over each pastry and serve warm