Savory Brie and Pear Braid with Walnuts
Delight your taste buds with this elegant Savory Brie and Pear Braid, a delightful puff pastry dish filled with caramelized onions, creamy brie cheese, sweet pears, and crunchy walnuts. Perfect for appetizers, brunch, or as a stunning centerpiece for gatherings, this recipe is not only easy to prepare but also offers a harmonious blend of flavors and textures that will impress your guests. Serve warm for a gooey, cheesy experience that pairs beautifully with a glass of white wine.
N/A
Servings
150
Calories
11
Ingredients
Ingredients
Tenderflake puff pastry
1/2 package (Thawed)
Olive oil
1 tablespoon (None)
Unsalted butter
1 teaspoon (None)
Onion
1 (Sliced)
Granulated sugar
1 teaspoon (None)
Chopped toasted walnuts
1/4 cup (Toasted and chopped)
Chopped dried cranberries
2 tablespoons (Chopped)
Dijon mustard
2 teaspoons (None)
Brie cheese
4 ounces (Thinly sliced)
Pear
1 (Peeled and thinly sliced)
Eggs
2 (Beaten)
Instructions
1
Thaw the tenderflake puff pastry according to package instructions.
2
Preheat your oven to 450°F (230°C).
3
In a large flat-bottomed pan, heat the olive oil and unsalted butter over medium heat. Add the sliced onion and granulated sugar, stirring occasionally for 20 to 30 minutes until the onions are caramelized and golden brown.
4
Stir in the chopped toasted walnuts and dried cranberries, mixing well before removing from heat. Set the mixture aside to cool slightly.
5
On a lightly floured surface, roll out the pastry into a rectangle measuring approximately 12 inches by 9 inches.
6
Spread the Dijon mustard evenly along the middle third of the pastry rectangle.
7
Spoon the onion mixture over the mustard, then layer the thinly sliced brie cheese and pear slices on top.
8
Starting from the top left corner of the pastry, make diagonal cuts about 1 inch apart down to the filling, forming a V pattern. Repeat this on the right side in the opposite direction.
9
Alternately fold the strips over the filling to create a braid, sealing each strip with a brush of the beaten egg. Brush the top of the braid with the remaining beaten egg.
10
Transfer the braid to a baking sheet lined with parchment paper. Bake in the preheated oven for approximately 25 minutes or until the pastry is golden brown and the pears are tender.
11
Remove from the oven and let cool slightly before cutting into 8 servings.
12
For make-ahead convenience, this braid can be prepared up to 4 hours in advance. Loosely cover it with foil and allow it to sit at room temperature. Reheat in a 350°F (175°C) oven for 8 to 10 minutes before serving.
Nutrition Information
9.8g
Fat
11g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Brie and Pear Braid with Walnuts?
It is an elegant puff pastry dish filled with caramelized onions, creamy brie cheese, sweet pears, and crunchy walnuts, perfect for appetizers or brunch.
How many calories are in a serving of this dish?
Each serving contains 150 calories.
What are the nutritional values for fat and protein?
One serving contains 9.8g of fat and 3.5g of protein.
How many carbohydrates are in the Savory Brie and Pear Braid?
There are 11g of carbohydrates per serving.
What oven temperature is required for baking?
The oven should be preheated to 450°F (230°C).
How long does it take to caramelize the onions?
Caramelizing the onions takes approximately 20 to 30 minutes over medium heat.
What type of pastry should be used?
The recipe specifically calls for Tenderflake puff pastry.
How should the puff pastry be prepared?
Thaw the pastry according to package instructions and roll it out into a 12x9 inch rectangle on a lightly floured surface.
What is the first step in assembling the filling on the pastry?
Spread Dijon mustard evenly along the middle third of the rolled-out pastry rectangle.
Can I make this recipe in advance?
Yes, the braid can be prepared up to 4 hours in advance and loosely covered with foil at room temperature.
How do I reheat the braid if made ahead of time?
Reheat the braid in a 350°F (175°C) oven for 8 to 10 minutes before serving.
How many servings does this recipe yield?
This recipe makes 8 servings.
What kind of cheese is used in this recipe?
The recipe uses 4 ounces of thinly sliced brie cheese.
Are there any nuts in this recipe?
Yes, it includes 1/4 cup of chopped toasted walnuts.
What type of mustard is recommended?
Dijon mustard is used to provide a savory base layer.
How do you create the braided pattern?
Make diagonal cuts about 1 inch apart on the sides of the pastry and fold the strips alternately over the filling.
What is the purpose of the eggs in this recipe?
The beaten eggs are used to seal the pastry strips and as an egg wash for a golden brown finish.
How long should the braid bake in the oven?
It should bake for approximately 25 minutes.
What is the indication that the braid is fully cooked?
The pastry will be golden brown and the pears will be tender.
Should the pears be peeled?
Yes, the pear should be peeled and thinly sliced before being layered into the braid.
Are there any other fruits besides pears?
The recipe also includes 2 tablespoons of chopped dried cranberries.
What ingredients are used to cook the onions?
The onions are cooked with olive oil, unsalted butter, and granulated sugar.
How should the braid be transferred to the oven?
Transfer the braid to a baking sheet lined with parchment paper.
What is the ideal serving temperature?
It is best served warm for a gooey, cheesy experience.
Does the recipe require salted or unsalted butter?
The recipe specifies using unsalted butter.
How many ingredients are required in total?
There are 11 ingredients in this recipe.
What drink is suggested as a pairing?
The dish pairs beautifully with a glass of white wine.
Is sugar used in the recipe?
Yes, one teaspoon of granulated sugar is added to help caramelize the onions.
What size should the diagonal cuts be for braiding?
The cuts should be approximately 1 inch apart.
Should the walnut mixture cool before adding it to the pastry?
Yes, the onion and walnut mixture should be set aside to cool slightly before assembling the braid.