Blue Cheese and Pear Crescents

(Blue Cheese and Pear Crescents)

Perfectly blended flavours of pear, blue cheese and walnuts; wonderful with wine.

Ingredients:

	Dough:
1 cup	GAY LEA Butter (unsalted), softened	250 mL
1 pkg	cream cheese, softened	250 mL
2 tsp	granulated sugar	10 mL
2 cups	all-purpose flour	500 mL
1/4 tsp	salt	1 mL
	Filling:
1/4 cup	GAY LEA Butter (unsalted), melted	50 mL
2	pears, peeled, cored and finely chopped	2
3/4 cup	chopped toasted walnuts	175 mL
1 cup	crumbled blue cheese	250 mL
1	egg, lightly beaten	1
	coarse salt

Instructions:

Using electric beaters, beat butter with cream cheese until light. Beat in sugar. Using wooden spoon, gradually stir in flour and salt. Shape into ball; divide into quarters. Cover each with plastic wrap and refrigerate for 1 or up to 24 hours (if making ahead, let dough come to room temperature for 20 minutes before rolling).

Preheat oven to 350F (180C). Using one quarter at a time and dusting lightly with flour to prevent sticking, roll dough to 9-inch (23 cm) circle. Brush with one quarter of the melted butter. Top with one quarter of the pear, cheese and the walnuts. Cut into 12 pie wedges. Starting at outer edge, roll up each triangle toward point in centre. Place on parchment paper lined cookie sheet. Brush lightly with egg and sprinkle with salt.

Bake in centre of oven for 20 to 25 minutes or until golden. Repeat with remaining dough and filling.

Makes 48 appetizers.