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Brie, Pear and Walnut Braid

Brie, Pear and Walnut Braid

Time Involved
< 55 min
# of Ingredients
12
Skill Level
Intermediate
Serves
4
Ingredients
½ (0.5) 
Package Tenderflake® Puff Pastry, defrosted overnight in refrigerator
1 tbsp (15mL) 
Olive oil
1 tsp (5mL) 
Unsalted butter
Onion, sliced
1 tsp (5mL) 
Sugar
¼ cup (50mL) 
Chopped walnuts
2 tbsp (30mL) 
Chopped dried cranberries
Egg, beaten
1 tbsp (15mL) 
Water
2 tsp (10mL) 
Dijon mustard
4 oz (112g) 
Brie cheese, thinly sliced
Pear, peeled and thinly sliced


Directions
PREHEAT oven to 450˚F (230˚C).

HEAT oil and butter in a large fry pan over medium heat. Add onion and sugar and cook, stirring occasionally, for 20 to 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.

WHISK together egg and water in a small bowl and set aside.

ROLL out pastry on a lightly floured surface into 12” x 9” (30 cm x 22 cm) rectangle. Place pastry onto a parchment lined baking sheet.

SPREAD mustard along the middle third of the pastry. Spoon onion mixture over mustard. Top with the Brie and pear slices.

CUT 1-inch (2.5 cm) wide strips on either side of the filling. Fold strips on each side alternately over filling to create a braid. Brush pastry with egg mixture.

BAKE for 20 to 25 minutes or until pastry is golden and pears are tender.

REMOVE baking sheet from oven and let cool slightly. Cut into 8 pieces.

TIPS: May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350˚F (180˚C) oven fro 8 to 10 minutes and serve. Serve on a bed of mesclun salad topped with a lvinaigrette dressing for a light lunch. Cut into smaller slices and serve as an appetizer.



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