Puff pastry triangles with pears and Asiago PDO Vecchio


Ingredients (4 people)

1 roll of rectangular puff pastry

2 pears 

150 g of Asiago DOP Vecchio

250 g goat ricotta cheese

2 tablespoons of honey

Black pepper

Poppy or sesame seeds (optional, for garnish)




Preparation time

45 minutes


Preheat the oven to 200°. Meanwhile, peel the pears, remove the stones and dice them. Grate the Asiago PDO Vecchio and combine it in a bowl with the goat ricotta, stirring until the mixture is lump-free.

Now roll out the sheet of puff pastry on a suitably floured board. Cut the pastry into regular squares of about 15 centimetres per side. Place a spoonful of ricotta and Asiago PDO and a few pear cubes in the centre. Fold the puff pastry into a triangle, covering the filling. Seal the edges well with the prongs of a fork to prevent the filling from escaping during cooking.


Transfer the triangles to a baking tray lined with baking paper. Bake in a preheated oven at 200°C for about 15-20 minutes or until the pastry is golden brown.

Before serving, brush the surface of the triangles with honey and sprinkle sesame or poppy seeds to your taste.

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