Pear and Gorgonzola pastry slices

Pear and Gorgonzola pastry slices

Total: 50 Min. | Active: 20 Min.
Nutritional value / people: 527 kcal
, Fat: 35 g
, Carbohydrate: 39 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pastry slices

3 pears *-*
1 tbsp red port
1 pinch salt
250 g puff pastry
a little white flour for rolling
150 g blue cheese (e.g. Gorgonzola), cut into cubes


1 ½ tbsp red wine vinegar
3 tbsp olive oil
salt to taste
pepper to taste
100 g lollo lettuce, cut into pieces
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How it's done

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Pastry slices

Mix the pears with the port, season with salt. Leave to stand for approx. 5 mins. until the port has been fully absorbed. On a lightly floured surface, roll out the pastry into a square of approx. 30 x 30 cm, cut into 8 rectangles. Place the pastry pieces on a baking tray lined with baking paper. Make diagonal cuts along the edges at intervals of approx. 1 cm. Place the pears on the pastry and top with the Gorgonzola.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Remove the pastries and season.


For the dressing, mix the vinegar and oil, season. Arrange the salad on plates and drizzle over the dressing. Serve the salad with the pastries.

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