Freshly harvested pears are always the juiciest and most fragrant, and they marry well with cheese, especially rich, creamy Brie. Add puff pastry and the perfect trio provides a delicious opener for Thanksgiving dinner — or any fall party.
ingredients
directions
Preheat oven to 450°F (230°C)
In large skillet heat oil over medium heat; cook onion and sugar, stirring occasionally, until onion is golden and softened, about 20 minutes.
Stir in walnuts and cranberries.
Set aside.
On lightly floured surface roll out puff pastry into 12- x -9 inch (30 x 23 cm) rectangle; spread mustard lengthwise along third of pastry.
Spoon onion mixture over mustard; top with cheese and pear.
Starting at corner of 1 long edge of pastry, make diagonal cuts, 1 inch (2.5 cm) apart almost to filling.
Repeat on other side in opposite direction.
Alternating strips from side to side fold over filling to resemble braid, brushing each strip with some of the egg to secure.
Transfer to parchment paper lined baking sheet.
Bake in 450° F (230º C) oven for about 25 minutes or until pastry is golden and pear is tender.
Let cool slightly.
(Make ahead: Cover loosely with foil and let stand at room temperature for up to 4 hours; reheat to serve)
Cut into 8 slices.
Salad:
Meanwhile, in large bowl, toss frisée with radicchio lettuce.
In separate bowl, whisk together oil, vinegar, sugar, salt and pepper.
Pour over greens and toss to coat.
Divide among 8 plates; top each with strudel.