Pear, Pistachio & Parmesan Pinwheels

PinwheelsYou’ll be the host with the most when you present these warm, flaky hors d’oeuvres to guests on New Year’s Eve. Diced USA pears are rolled up in puff pastry, with crunchy pistachios, piquant Parmesan, and a kick of cracked pepper, creating bite-sized bursts of flavor. Deceptively simple to prepare, and sweet and savory at the same time, they make the perfect cocktail accompaniment.

1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
1 large egg, lightly beaten
1 cup finely diced USA Red Anjou or Bartlett pear (about ½ a large pear)
¼ cup ground pistachios
¼ cup freshly grated Parmesan cheese
1 teaspoon coarsely ground black pepper

Place the pastry sheet on a clean work surface and roll it out to smooth the seams and create a 10-inch square. Cut the square in half, forming two 10-by-5-inch rectangles. Brush the entire surface of each half of the pastry lightly with some of the beaten egg. Leaving a 1/2-inch border along a longer edge of each rectangle, sprinkle with the pears, pistachios, Parmesan, and pepper, dividing each ingredient evenly between the two.

Starting at the long side opposite the plain border, roll up each pastry like a jelly roll, pressing gently to seal the ends, creating a long log. Wrap each log individually in plastic wrap and chill in the freezer until firm, at least 1 hour and up to 3 days.

To bake, position racks in the top and bottom thirds of the oven and preheat it to 400°F. Line 2 large baking sheets with parchment paper.

Cut each pastry log crosswise into about 24 round pinwheels. Arrange the pinwheels on the lined baking sheets, spacing them about 1 inch apart. Bake until the pinwheels are puffed and golden brown, about 20 minutes, rotating the pans from top to bottom in the oven about halfway through.

Cool briefly on the pans, and serve warm. Makes 48 hors d’oeuvres.

Roasted Pear Pasta with Cinnamon and Feta

Roasted Pear Pasta with Cinnamon and Feta sm

Here is a wonderful, warming pasta dish full of unique flavors. Roasted pears, cinnamon, feta cheese, and toasted pine nuts make for a surprisingly delicious combination, and this meal comes together in a snap. You’ll fill your kitchen with the aroma of sweet, roasting pears and spicy cinnamon before you get your first bite of this creamy pasta. Enjoy this dish as a meal on its own, or pair it with a simple green salad dressed with Pear and Roasted Carrot Vinaigrette.

Ingredients
1 tablespoon plus 2 tablespoons butter
3 firm ripe USA Pears, such as Bosc or Red Anjou, cut into ½-inch slices
12 ounces penne pasta
1 tablespoon salt (for the pasta water)
½ teaspoon cinnamon, plus more for dusting
¾ cup crumbled feta cheese
¼ cup pine nuts, toasted

Directions
Preheat the oven to 350 degrees. Melt 1 tablespoon butter in a small, microwave safe dish. Spread the pear slices out onto a sheet pan, drizzle with the melted butter, and toss gently to coat. Roast the pears for 15-20 minutes or until just tender. While the pears are roasting, fill a large pot with 4 quarts of water plus 1 tablespoon of salt. Cover and place over high heat to boil.

To toast the pine nuts, place them into a small sauté pan over medium-low heat and stir frequently until lightly browned, about 5 minutes. Set aside until ready to use.

When the pasta water boils, cook the penne according to the package instructions. Drain the pasta and return to the dry pot. Add the remaining 2 tablespoons butter, cinnamon, feta, and pine nuts. Stir together to melt the butter and combine the ingredients. Lastly, gently stir in the still-warm roasted pears. Transfer the pasta to a platter or bowl and sprinkle with a few pinches of cinnamon to garnish.

prep time: 30 minutes
yield: 4 servings

Get Them While You Can!

Red & Green Anjou Pears

I came across this beautiful illustration from Belgium in our archives.  What a great reminder that USA Red and Green Anjou Pears are still in season!  Both Anjou varieties are sweet, juicy, and delicious!  They’re also very versatile: you can eat them out-of-hand (for me personally, a sliced Anjou is a great addition to my lunch on a daily basis), in salads, as part of an entree, or dessert.  The recipe section at www.usapears.org has great options.  And because the Anjou pear doesn’t change color, remember to Check the Neck for ripeness!