Pear and Brie Puff Pastry

Preheat oven to 375

Thaw puff pastry a few hours before you would like to use it. Roll out and set the brie in the middle. Make sure the pastry sticks out at least 3 inches from the brie, you want to be able to stretch the pastry over the brie.

Pour honey over pastry. I like to coat the top and even have it drip over the sides a little.

Small dice shallots and lightly sauté in butter with thyme. Spoon onto honey-covered Brie.

Dice up pears and spoon over shallots.

Fold the pasty over brie, honey, shallot, and pear so it creates small folded layers, like a little bun, when it’s securely folded poke two small holes with a sharp knife to allow for venting.

Brush beaten egg over your creation. This is an egg wash and will make your pastry golden brown nicely.

Bake for 20 - 30 mind or until golden brown. Enjoy!