Recipes for the Soul--- Roquefort Pears in Puff Pastry

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Roquefort Pears in Puff PastryServings: 4Total Time: 90 min.Baking Time: 20 min.Freezing Time: 10 min.Preparation Time: 15 min.Refrigeration Time: 30 min.Note: Anjou pears work best with this dish. Ingredients:3/4 cup Roquefort cheese - crumbled and chilled6 tablespoons bread crumbs - lightly toasted1/3 cup walnuts - chopped and toasted4 small pears - stems intact1 slice white bread slices1/2 pound puff pastry - thawed1 large egg - lightly beatenInstructions:Preheat oven to 425°F.Mash together cheese, bread crumbs, walnuts, and pepper to taste with a fork. Freeze mixture just until firm, about 10 minutes.Scoop out center of bottom of each pear with large end of a melon-ball cutter, then continue to remove core to make a 1/4-cup cavity. Fill each cavity evenly with cheese mixture and seal bottom with a small piece of bread.Roll out pastry 1/16 inch thick into a 15-inch square on a lightly floured surface with a floured rolling pin. Cut dough into quarters to make 4 equal pieces. Stand 1 pear in center of a pastry square and brush pear all over with egg. Bring 1 corner of pastry up toward top of pear, pressing it against pear to adhere. Repeat with adjacent corner, then generously brush extending pastry fold with egg before pressing closely against side of pear. Repeat process with remaining 2 corners. Fold top points of pastry 1/4 inch down and brush with egg. Transfer wrapped pear to a buttered large shallow (1-inch-deep) baking pan and chill while wrapping remaining pears (make sure pears are 5 inches apart in baking pan). Chill wrapped pears 30 minutes. Bake pears in middle of oven 20 minutes, or until fruit is just tender when pierced with a knife and pastry is golden and cooked through (pastry will shrink a bit). Cool pears at least 15 minutes before serving warm or at room temperature. Nutritional Info (per serving)Calories: 608Calories From Fat: %47Protein: 13gCarbohydrate: 70mgCholesterol: 64mgSodium: 655mg

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