Gorgonzola and Honey Pear en Croute Salad

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 15m
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  • 1/2 of a 17.3-ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet)
  • 1 egg
  • 1 tablespoon water
  • 3 pears halves packed in juice, well drained
  • 3 ounces gorgonzola cheese, crumbled
  • 1/4 cup walnuts, toasted and chopped
  • 2 tablespoons honey
  • 6 cups mixed salad greens
  • 2 tablespoons prepared oil and vinegar salad dressing


Step 1

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Lightly grease or line a baking sheet with parchment paper. 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 sheet lengthwise in half. Cut each half into thirds, making a total of 6 pieces. Roll each pastry piece into a (5 x 5-inch) square. Brush the pastry squares with the egg mixture.

Step 3

Cut the pear halves in half lengthwise. Place 1 pear piece on each pastry square. Top with 1 tablespoon cheese, 2 teaspoons walnuts and 1 teaspoon honey. Fold up the ends to the center and roll up like a jelly roll. Place seam-side down on the baking sheet. Brush with the egg mixture. Cut a 1/2-inch slit in the pastry top.

Step 4

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

Step 5

Toss the salad greens with the dressing in a large bowl. Arrange the salad on a serving platter and top with the pastry pieces

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