- Miniature muffin tins
- 2 sheets puff pastry
- 1 egg mixed with 1 tablespoon water, for egg wash
- 4 ounces blue cheese
- 8 ounces cream cheese, room temperature
- Spice-candied Pears
- Toasted, chopped walnuts for garnish (optional)
Preheat oven to 425° F.
Lightly oil the muffin tins. Poke pastry sheets all over with a fork to keep the pastry from puffing too much when baking. Cut each pastry sheet into 9 (2 1/2-inch) squares (you may have a little trim left) and brush lightly with egg wash.
Press the squares firmly into the muffin tins. You may trim the squares into rounds or leave them more rustic in their square shape. Bake for 10 to 12 minutes or until pastry is deep golden brown. Allow to cool. You may make these a day ahead of time. Store in an airtight container.
Combine blue cheese and cream cheese. If you are going to pipe cheese with a pastry bag, be sure blue cheese is evenly blended, with no lumps. Spoon or pipe blue cheese mixture into the pastry shells and top with a small amount of the Spice-candied Pears. Garnish with toasted walnuts.
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