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puff pastry with pears on wood board with arugula

Puff pastry with Pears Gorgonzola and Walnuts

Ana | Claudia's Table
Elegant, savory puff pastry with sweet pears, gorgonzola and walnuts
5 from 4 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 8
Calories 253 kcal


  • half sheet rimmed baking sheet


  • 1 puff pastry
  • 1 whole red pear sliced vertically
  • 1/4 cup red onion thinly sliced, you only need a few rings of the onion
  • 1/8 cup walnuts chopped
  • 1 tbsp roasted walnut oil 2 tsp for the pastry and 1 tsp for drizzle
  • 1/2 cup gorgonzola crumbled
  • 1 tbsp honey raw
  • 3 cups arugula see notes for dressing
  • 1 sprig Thyme, fresh leaves only
  • 1 whole egg white only
  • 1 tbsp water


  • Preheat oven to 425 degrees
  • Defrost puff pastry to package instructions. 
  • Line your sheet pan parchment paper
  •  Roll the dough to fit an 13″ x 18″ (half sheet) rimmed sheet pan
  • Once your dough is rolled and into your pan, it’s time for the toppings.
  • Brush the dough lightly with Roasted walnut oil.
  • Add the thinly sliced pears and onions.
  • Top with gorgonzola, walnuts and a few leaves of fresh Thyme.
  • Add a pinch of salt and pepper.
  • Drizzle a tiny amount of roasted walnut oil on top.
  • In a small bowl, whisk egg and water.
  • Using a pastry brush, brush egg white mixture onto the edges of the puff pastry. This will give you a golden brown sheen.
  • Bake for 20-25 minutes or until pastry is puffed and golden. Remove from oven.
  • Place on a platter and drizzle with raw honey.
  • Cut into 8 wedges.
  • Serve with lightly dressed arugula on the side.


Dress Arugula with a simple and light vinaigrette type dressing or extra virgin olive oil and a white balsamic vinegar.


Serving: 1wedgeCalories: 253kcal
Keyword appetizer, easy, fall recipe, vegetarian

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