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Cranberry pear and Gorgonzola cheese pastry cup appetizers

These easy cranberry pear and Gorgonzola cheese pastry cups appetizers are my go-to last-minute entrées. They’re quick to make, very easy, and oh-so-tasty. Like, melt-in-your-mouth melted Gorgonzola cheese that’s just gone golden brown on top…and all that cheese deliciousness blankets sweet and savory dried cranberries, sweet pears, tender pumpkin, and sweet melty leeks. These mini tarts are always a favorite at any party or get-together. Top off the delicious cranberry and Gorgonzola pastry cups with a garnish of fresh herbs and serve.
These easy cranberry pear and Gorgonzola cheese pastry cups appetizers are my go-to last-minute entrées. They’re quick to make, very easy, and oh-so-tasty. Like, melt-in-your-mouth melted Gorgonzola cheese that’s just gone golden brown on top…and all that cheese deliciousness blankets sweet and savory dried cranberries, sweet pears, tender pumpkin, and sweet melty leeks. These mini tarts are always a favorite at any party or get-together. Top off the delicious cranberry and Gorgonzola pastry cups with a garnish of fresh herbs and serve. 
Simone - Munchyesta.com
Prep Time 8 minutes
Cook Time 20 minutes
Serving Size 24 pastries

Ingredients

  • 1 sheet Puff Pastry thawed - vegan if needed (or a pack of 24 puff pastry cups)
  • ½ cup (40g) Vegetarian Blue Cheese crumbled (vegan Gorgonzola for vegan version)
  • 2 Pears thinly sliced
  • 1 Leek thinly sliced
  • 1½ cups (340g) Pumpkin finely sliced or pumpkin purée
  • ½ cup (40g) Dried Cranberries
  • ½ tsp Salt
  • ½ tsp Freshly Ground Pepper
  • 2 tsp Thyme fresh or dried
  • 2 tbsp Nutritional Yeast for a vegan version (optional)
  • Fresh thyme for garnish

Instructions

  • Preheat oven to 400F (200 degrees Celsius).
  • Heat olive oil in a sauté pan and add the sliced leeks and pears. Season with salt, pepper, and thyme, and cook for 3-5 minutes while stirring occasionally. Once the leeks have softened, add 2/3 of the crumbled Gorgonzola cheese and mix.
  • Unfold the puff pastry sheet and cut it into 24 squares. (If you’re using puff pastry cups, place them in a mini muffin tray or a lined baking sheet).
  • Now, add 1 teaspoon of pumpkin purée to each pastry cup. Next, place one square puff pastry sheet in each mini muffin tin. 
    Place 2-3 teaspoons of filling in each puff pastry cup and crumble the last cheese on top. 
  • Bake the mini pastry Gorgonzola bites in the oven for 18-20 minutes or until the puff pastry is golden and flaky and the filling is just a little crispy on top.
    Remove from the oven and leave the puff pastry appetizers on a wire rack to cook for 20-30 minutes.
    Serve with a little sprinkle of fresh thyme on top.