Puff pastry with Pear and Roquefort

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At a glance
8.8 oz Ile de France Roquefort
14 oz Sheets of baking dough
2 Pears
4 tablespoons brown sugar
1 Egg yolk
2 tablespoons Flour


Preheat the oven to 400°F. Spread the dough on a smooth, floured surface. Cut it into 4 discs, about 6" in diameter.

Cut the peeled pears into quarters and arrange them on the discs of dough. Cut the Roquefort and arrange over the discs of dough. Add Brown sugar.

Beat the egg yolk with a fork, add a little water. Spread the preparation around the circumference of the discs, closing them to form turnovers. Secure the edges. Carefully arrange the turnovers on a sheet of buttered, baking paper. Cover the turnovers with the remainder of the egg preparation. Bake 15 min. Serve warm.