Taste Bud Treat
Blue Cheese and Pear Crescents
Perfectly blended flavours of pear, blue cheese and walnuts; wonderful with wine.
Preparation Time:
20 minutes
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.