Pear-Feta Pastries with Rosemary

Ingredients

• 2 pears
• 4 tbsp butter (15 g each)
• 1 tbsp honey
• 4 red onions
• 2 tbsp olive oil
• 1 sprig rosemary
• 2 tbsp balsamic vinegar
• Salt
• Pepper
• 1 pack puff pastry (270 g)
• 1 egg
• 120 g feta cheese (45% fat in total)

Instructions

1. 1.

   Wash pears, quarter them and remove the core; cut each quarter into thin strips and place on a baking sheet lined with parchment paper. Melt butter in a small pot over low heat until liquid. Brush pear strips on both sides with melted butter and drizzle with honey. Bake in a preheated oven at 180 °C (160 °C fan, gas: level 2–3) for 20 minutes. Remove and let cool slightly.

2. 2.

   Meanwhile peel the onions and slice them into thin rings. Heat oil in a skillet. Sauté onions over low heat for 10 minutes until translucent. Wash rosemary, pat dry, pluck off leaves, set aside half, chop the rest and mix with balsamic vinegar into the onions. Cook another 5 minutes, season with salt and pepper, then let cool.

3. 3.

   Roll out puff pastry and cut into 12 rectangles (about 7.5 × 12 cm). Place dough pieces on the cooled baking sheet and score a border about 1 cm from the edge. Prick the interior several times with a fork. Distribute onions over the dough, leaving the border free. Beat egg and brush it over the dough edges. Place about 3 pear strips on top of each onion layer and bake in the hot oven for approximately 25 minutes until golden brown.

4. 4.

   Remove pastries from the oven, crumble feta over them and sprinkle with rosemary leaves. Serve with a side of chili-honey if desired.