Mille Foglie Pear And Gorgonzola
Mille Foglie Pear And Gorgonzola

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, mille foglie pear and gorgonzola. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Millefoglie of carasau, gorgonzola mousse and onion confit Consortium for the Protection of the Gorgonzola Cheese en.gorgonzola.com. Millefoglie di carasau, mousse di Gorgonzola DOP e. Antipasti • Secondi piatti • Stuzzichini.

Mille Foglie Pear And Gorgonzola is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Mille Foglie Pear And Gorgonzola is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mille foglie pear and gorgonzola using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mille Foglie Pear And Gorgonzola:
  1. Prepare 4 small squares of puff pastry per person (3x5 inches)
  2. Take Few slices of pear per person
  3. Prepare Few slices of Gorgonzola per person
  4. Prepare Butter to glaze
  5. Get Chopped nuts to serve

That is my kind of pizza. For your sauce, make a little mixture of thyme, olive oil, and honey. Top the pizza with caramelized onions and cheese. Layer on the caramelized pear slices, and crumble over.

Instructions to make Mille Foglie Pear And Gorgonzola:
  1. Brush each pastry square with a little melted butter
  2. Add cheese then pear on top. Add a pastry slice on top and continue until ingredients finished
  3. Brush final layer with butter and bake at 200 for about 12 mins
  4. Serve with chopped nuts 😀

Pears, prosciutto, and gorgonzola are the perfect sweet and salty pairings in this grown up pizza! Sprinkle the shredded cheeses and gorgonzola crumbles all over the pizza. Top evenly with the sliced pear, prosciutto, and caramelized onions. Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.

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