Baked pears in pastry with blue cheese, walnuts and thyme

Sweet pears, sharp blue cheese and golden pastry are a match made in heaven in this recipe. Serve warm for a gorgeous autumn bite that's dangerously easy to make and eat. It's a must-try with your next cheese platter

By Jo Wilcox
  • 30 mins preparation
  • 30 mins cooking
  • 20 mins marinating
  • Serves 6
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  • 6 pears (this recipe used small Beurre Bosc)
  • 100 gram soft blue cheese
  • 1/2 cup walnuts, chopped
  • 1/2 cup sultanas
  • 1 teaspoon fresh thyme leaves
  • 3 sheets ready-rolled sweet short pastry
  • 1 egg yolk
  • 1 tablespoon honey
  • 2 tablespoon water


  • 1
    Using a small measuring spoon or melon baller, hollow out base and core of each pear, leaving a cavity for the filling.
  • 2
    Combine blue cheese, walnuts, sultanas and thyme and mix well. Fill the base of each pear with the cheese mixture.
  • 3
    Lightly dust a clean surface with flour and roll each pastry sheet until about one-third bigger. Cut two large rounds from each sheet and stand a pear on each.
  • 4
    Preheat oven to 190°C and line a baking tray with baking paper. Beat yolk, honey and water together to make an egg wash.
  • 5
    Gently fold pastry around pears, brush with egg wash and place on tray. Chill in fridge for at least 20 minutes before baking. Bake for 25-30 minutes or until pastry is golden and firm. Serve warm.


  • These make a great cheeseboard addition or serve individually with crackers or crème fraîche.

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