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I love using fruit that is in season when baking, it’s fresh, flavorful, juicy and ripe. Living in California I am so lucky to always have a wonderful abundance of fruit, but there are still peak seasons for fruit and that’s when my radar comes out at the markets. Right now most pears are in season and there are so many tasty varieties to choose from. Pears are so underrated for baking with, and I totally love them in my favorite appetizer Pears, Asiago, Pistachios, and Cranberries in Golden Brown Puff Pastry I know, you just said to yourself, that sounds good!
What I like about this appetizer is it is so easy to make and you can change up the ingredients. Try apples and pecans with parmesan. Another thing I really like is these pastries are bite-sized, which I think makes them a perfect appetizer; I just don’t like fiddling with messy appetizers that fall apart after one bite or having to get the gooey cheese on my cracker while holding a glass of wine. Do ya know what I mean???
Pears in Puff Pastry
The Difference in a Bosc and an Anjou Pear
- The Bosc pear is the one with the cinnamon-colored skin and a beautiful pear shape. This sweet pear has a firm but juicy texture and is perfect for baking.
- The Anjou pear has that pretty green skin, its texture is soft and juicy and moderately sweet.
All these ingredients can be a stand-alone appetizer by itself and would be so yummy, but we are going to kick this up a notch today and cut everything up.
Your ingredient list –
- Puff Pastry
- Asiago Cheese
- Sea Salt
This is such a simple appetizer to make
- Roll out the thawed pastry sheet
- Cut into two rectangles
- Fill with the chopped pears, shredded cheese, ground pistachios and cranberries
- Roll up the pastry like a cinnamon roll and chill in the refrigerator
So, so simple. You can even keep these in the freezer for a couple of weeks. It’s a good appetizer to have on hand.
After you roll and chill the pastry cut each roll into 1/2″ slices and place on your baking sheet, sprinkle a little sea salt on top and bake for 17-20 minutes. You just want these to turn a warm golden brown.
One bite and you will know why these are my favorite appetizers. The pears and cranberries add some sweetness and the peppered Asiago cheese, and pistachios add the nice savory component to these pinwheels. These are best served warm and they won’t last long.
Let’s get the party started with the recipe.
Pears, Asiago, Pistachios and Cranberries in Golden Brown Puff Pastry
- 1 sheet puff pastry, thawed
- 2/3-3/4 cup pear, chopped
- 1/4 cup Asiago cheese with pepper
- 1/8 cups finely chopped pistachios
- 1/8 cup finely chopped dried cranberries
- 1 egg, beaten
- 1 tsp sea salt
- Unfold the thawed puff pastry and roll into a 10" square. Cut the square to make the sheets 5" x 10".
- Brush each pastry sheet with the beaten egg. On each sheet of pastry divide the pears, Asiago cheese, pistachios, and cranberries and sprinkle on top of the dough. Leave one long side of the pastry plain and brush with the beaten egg.
- Start rolling the pastry over the ingredients into a tight roll. Seal the edge with the beaten egg.
- Wrap the logs in plastic and chill in the refrigerator for an hour. Or at this point, you can freeze these rolls for a month.After the pastry is chilled, cut into slices. I cut mine into 1/2" slices. Place on a parchment-lined baking sheet. Sprinkle the tops with salt.
- Preheat the oven to 400 degrees. Bake the pastries for 17-20 minutes until lightly golden brown.
- Serve while warm.
Next time you need a tasty appetizer give this recipe a try, you and your guests will love them.
“I love using fruit that is in season”
Other great appetizers from One Hot Oven