Pear in Puff Pastry with Brie & Honey
This Pear in Puff Pastry with Brie and Honey recipe is the perfect combination of cozy, elegant, and effortless. Each pear is wrapped in flaky puff pastry, filled with creamy Brie, baked until golden, and finished with warm honey – a beautiful appetizer or dessert that always gets attention!
There are certain recipes that feel like they unlock a whole new level of “I can absolutely host a beautiful gathering, no stress required.” For me, these Pears in Puff Pastry with Brie and Honey are exactly that recipe. They look like something you’d find in a little boutique café where everything is served on gorgeous ceramic plates, but they’re truly so easy to make – the kind of effortless-but-impressive dish that makes people ask, “Wait… you made this?”
The idea came to me on one of those afternoons when I wanted something cozy, warm, and slightly indulgent, but still elegant. I wasn’t in the mood for a cake, and I didn’t want anything chocolatey or heavy. I wanted something simple… but stunning. Puff pastry + fruit always works, but wrapping a whole pear? That’s where the magic happens.
If you’ve never made baked pears before, this recipe will make you immediately add them to your regular rotation. The way pears soften in the oven is unmatched – tender, warm, buttery, and juicy all at once. And pairing that with melty Brie, flaky pastry, and a drizzle of honey? It’s soft, crisp, creamy, and sweet all together in one bite.
In other words: the perfect holiday appetizer, the perfect dinner-party dessert, the perfect “I want something cozy and fancy on a random Tuesday” treat.
This is genuinely one of those recipes I wish I could hand you through the screen.
Let’s get into the full story, the technique, the step-by-step guidance, and every tip you need to make these look and taste like you bought them from a beautiful bakery.
Why You’ll Love These Puff Pastry Pears
I feel like this dish checks every box. It delivers the feel of a restaurant-level presentation but stays wonderfully simple. Here’s why it’s become one of my go-to entertaining recipes:
- It looks breathtaking.
The kind of dish that stops everyone mid-conversation when you bring the tray to the table. - Minimal ingredients.
Just pears, puff pastry, Brie, honey, and a couple of pantry staples. That’s it. - Effortless assembly.
The wrapping looks intricate but takes minutes. - Perfect texture contrast.
Warm fruit + melty cheese + flaky pastry + glossy honey. Perfection. - Great for holidays and special occasions.
Thanksgiving, Christmas, birthdays, romantic dinners, brunches — everything. - Not too sweet.
It’s balanced and elegant, not sugary or heavy.
And the best part? Everyone assumes you spent hours making them. Meanwhile you know the truth – it’s a 10-minute hands-on recipe.
Let’s Talk Pears: Why Bosc Works Best
For this pear in puff pastry recipe, Bosc pears are my absolute favorite. Here’s why:
- They hold their shape beautifully when baked.
- The texture becomes tender but not mushy.
- The flavor gets slightly caramelized in the oven.
- Their tall shape gives that dramatic, elegant dessert look.
You can use Anjou or Bartlett, but they won’t hold the shape as nicely. If you want the iconic “tower” look, go Bosc.
Ripe vs. unripe?
Choose pears that are firm but not rock hard. If they’re too soft, they’ll collapse under the weight of the pastry. If they’re too firm, they won’t have that silky texture after baking. Something right in the middle is perfect.
The Brie Inside – Small Detail, Huge Flavor
I love adding a little cube of Brie inside each pear. It melts into the center during baking and turns into this creamy, savory-sweet surprise. The combination of Brie + honey + baked pear is just unreal.
A few notes:
- You only need about a 1-inch cube per pear.
- Don’t overstuff – too much cheese will leak out.
- Triple-cream Brie works beautifully too.
Think of this as the luxurious little secret inside each pear.
The Puff Pastry: Store-Bought Is 100% Perfect
I’m a big believer in high-quality store-bought puff pastry. It works beautifully here.
Just make sure:
- It’s fully thawed but still cold.
- You roll it out slightly so it’s thinner and wraps better.
- You cut long strips to create that pretty spiral pattern.
If you’ve never wrapped fruit in pastry before, you’re going to love this technique. It’s forgiving, fun, and visually striking.
Pro tip:
If your pastry cracks a little while wrapping – don’t stress. Once it’s brushed with egg yolk and baked, it all turns golden, glossy, and perfect.
The Secret to That Golden Shine
The combination of egg yolk + powdered sugar is what creates that bakery-style golden crisp finish.
The egg yolk gives shine.
The powdered sugar caramelizes on the pastry.
And when the pears come out of the oven? Ugh. Talk about beautiful.
Let’s Bake! The Full Walkthrough
Before we go into the official recipe card, here is the full, very real, “you’re in my kitchen with me” walkthrough of the process.
Step 1 – Prep the pears
Peel them, cut off the bottom so they stand up straight, and gently scoop out the core. You don’t need to hollow them deeply – just enough to fit a cube of Brie.
Step 2 – Add the Brie
Drop the little cube right inside the hollowed-out center. It sits there perfectly and melts during baking.
Step 3 – Cut your pastry
You need two parts:
- Three small squares for the base
- Several long, thin strips for wrapping
The squares keep the pears upright and prevent cheese from leaking onto the tray.
Step 4 – Wrap the pears
Stand each pear on its square and wrap the strips around the fruit in a spiral pattern. They do not have to be perfect, and honestly, imperfection makes them look more artisanal.
Step 5 – Brush with egg + sprinkle powdered sugar
This is where that glossy, golden finish comes from.
Step 6 – Bake until deeply golden
At 360°F (180°C) for about 30 minutes. The pastry should be crisp, golden, and puffed.
Step 7 – Drizzle with honey
Do this while the pears are still warm so the honey sinks into the folds of the pastry. Add fresh thyme only if you like a subtle herbal note. It’s optional but very beautiful.
Tips & Tricks for the Best Puff Pastry Pears
Here are the things that really elevate this recipe:
1. Choose pears that stand up on their own.
Before peeling, check if they can balance upright. Makes wrapping and baking easier.
2. Keep your puff pastry cold.
Warm pastry gets sticky and loses its flakiness.
If it softens too much while wrapping, put the whole tray in the fridge for 10 minutes before baking.
3. Don’t skip the powdered sugar.
It caramelizes against the pastry and gives that glossy, golden bakery look.
4. Bake the pears low and slow.
360°F gives the perfect even bake without burning the pastry.
5. Add honey at the end – never before baking.
Otherwise it burns and darkens.
6. Serve warm, not hot.
Hot pears can be too soft. Warm is perfect – the cheese is melty but the fruit holds its shape.
7. If serving for guests:
- Bake 1–2 hours ahead
- Leave at room temperature
- Drizzle honey right before serving
They still taste stunning and the pastry stays crisp.
What to Serve These Puff Pastry Pears With
You can take this recipe in so many directions. Depending on your menu, it can be:
- A beautiful appetizer
- A dessert
- A brunch highlight
- A special snack with tea or coffee
- A cheese-board centerpiece
Here are some of my favorite pairings:
- A glass of crisp Prosecco
- Hot chamomile tea with honey
- Roasted nuts (especially pistachios or almonds)
- A little scoop of vanilla bean gelato on the side
- A drizzle of warm caramel if you’re serving as dessert
This dish is incredibly versatile – it leans sweet, savory, or somewhere in between depending on the moment.
Flavor Variations (If You Want to Have Fun)
Even though the classic version is perfect, here are a few twists you might love:
Caramel-Drizzled Pears
Swap honey for salted caramel sauce.
Maple-Brie Pears
Use maple syrup instead of honey + add a pinch of cinnamon.
Almond Puff Pastry Pears
Brush pastry with a little almond extract before baking.
Gorgonzola Version
Swap Brie for a tiny crumbled piece of Gorgonzola for a more savory-sophisticated version.
Final Thoughts
This pear in puff pastry recipe is everything I love about cooking – simple techniques, minimal ingredients, and a final result that looks like it belongs on a magazine cover. If you want to impress without stress, these Pears in Puff Pastry with Brie and Honey are the recipe you’ll go back to again and again. If you make them, tag me – I always love seeing your creations!
Pear in Puff Pastry with Brie and Honey
Ingredients
- 3 Bosc pears washed and peeled
- 1 sheet puff pastry rolled out and divided
- 3 small cubes Brie cheese
- 1 egg yolk
- 1 tsp powdered sugar
- 2 tbsp honey
- Fresh thyme leaves optional
Instructions
- Preheat the oven to 360°F (180°C).
- Peel the pears and slice off the bottoms so they stand upright.
- Gently hollow out the center to remove the core. Place a cube of Brie inside each pear.
- Cut one-third of the puff pastry sheet into 3 squares and place them on a baking tray.
- Cut the remaining pastry into long, thin strips.
- Stand each pear on a pastry square and wrap the strips around the pear in a spiral pattern.
- Brush the pears with egg yolk and sprinkle lightly with powdered sugar.
- Bake for 30 minutes, or until the pastry is golden brown.
- Drizzle with honey while warm and garnish with fresh thyme if desired.
- Serve warm and enjoy.
