Brie Puffs with Honey Pear & Champagne Compote
Bring a touch of Ste. Anne’s to your own kitchen with these Brie Puffs topped with honey, pear and Champagne compote. Flaky pastry, creamy brie and softly simmered pears come together in a recipe that feels just right for sharing or savouring slowly.
- 5 Bosc pears, peeled, cored, and diced
- 1/3 cup honey
- 1/2 cup granulated sugar
- 1 cup Champagne or dry sparkling wine
- 1 cinnamon stick
- 1 teaspoon salt
- 1 star anise (optional)
- About 9 ounces brie cheese, rind removed
- 1 cup ricotta cheese
- 1 egg yolk for the filling
- 1 egg for brushing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sliced chives
- 1/4 cup chopped parsley
- 1 sheet store bought puff pastry, thawed
- Step 1
Add all ingredients to a medium saucepan and place over medium heat.
- Step 2
Bring to a gentle boil, stirring occasionally to dissolve the sugar.
- Step 3
Reduce heat slightly and simmer for 15 to 20 minutes, until the pears are tender and the liquid has thickened into a syrup. The pears should be soft but still hold their shape.
- Step 4
Remove from heat and allow to cool. The compote will thicken more as it cools.
- Step 5
Set aside until ready to serve.
- Step 1
Remove most of the rind from the brie. It does not need to be perfect.
- Step 2
Add the brie and ricotta to a food processor and blend until smooth, scraping down the sides as needed.
- Step 3
Add the egg yolk, salt, pepper, chives and parsley. Pulse just until combined. Set aside.
- Step 4
Line a baking sheet with parchment paper.
- Step 5
Cut the puff pastry into 24 roughly even squares and arrange them on the baking sheet.
- Step 6
Lightly beat the remaining egg and brush each pastry square.
- Step 7
Fold all four corners of each square into the center and gently press to seal. Brush the tops again with egg.
- Step 8
Place a small dollop of the cheese mixture into the center of each pastry.
- Step 9
Transfer the tray to the freezer for at least 1 hour. This helps the puffs hold their shape while baking.
- Step 10
Preheat the oven to 400°F.
- Step 11
Bake the puffs for 20 to 25 minutes, rotating the pan halfway through, until puffed and golden brown.
- To Serve
Top each warm brie puff with a spoonful of pear compote. Finish with flaky salt and a little chopped thyme if desired.
