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Brie, Pear and Walnut Braid
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Ingredients:
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½ pkg Tenderflake Puff Pastry
1 tbsp (15ml) olive oil
1 tsp (5ml) unsalted butter
1 onion, sliced
1 tsp (5ml) gran. sugar
¼ cup (50ml) chopped toasted walnuts
2 tbsp (30ml) chopped dried cranberries
2 tsp (10ml) Dijon mustard
4 oz (112g) Brie cheese, thinly sliced
1 pear, peeled and thinly sliced
2 eggs, beaten
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Method:
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Follow package directions for thawing Tenderflake Puff Pastry.
Preheat oven to 450°F (230°C).
In a large, flat-bottomed fry pan, heat oil and butter over medium heat. Add onion and sugar, stirring occasionally for 20 - 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.
On a lightly floured surface, roll out pastry into 12" x 9" (30 cm x 22 cm) rectangle. Spread the mustard along the middle third of the pastry.
Spoon onion mixture over mustard. Top with brie and pear slices.
Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1" apart (2.5cm) , almost to the filling. (Like the left side of a “V”.)
Repeat on the right side in the opposite direction. (Like the right side of a “V”.) Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg.
Transfer to parchment lined baking sheet. Bake in preheated 450°F (230°C) oven for about 25 min, or until pastry is golden and pears are tender.
Using oven mitts, remove baking sheet from oven and let cool slightly. Cut into 8 pieces. Serve on a bed of mesclun salad topped with a light vinaigrette dressing.
May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350°F (180°C) oven for 8 - 10 minutes and serve.
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