Puff Pastry Pear Roses

How to Make Puff Pastry Pear Roses

These may sound complex, but they’re seriously easy to make. You can find the full recipe steps below, but here’s a quick rundown on how to create this elegant and delicious treat!

Prep the Pears

Thinly slice pears, starting by cutting them in half and removing the core. Place the flat sides down, then use a sharp knife or mandoline to slice evenly from top to bottom. Try to keep slices uniform in thickness so they cook evenly.

Preheat and Roll Dough

Heat the oven to 400°F. Roll each puff pastry sheet to about 1/8-inch thick, forming a 12x12-inch rectangle. You should have a smooth, thin sheet ready for cutting.

Cut Dough Strips

Using a knife or pizza cutter, slice each puff pastry sheet into 6 strips, each 12x2 inches. This will give you 12 total strips, evenly sized for uniform baking.

Assemble with Pear and Brie

Place pear slices along the top half of each strip, rounded sides up, slightly peeking over the edge. Overlap each slice by about ½ inch. Place Brie strips in a single row under the pears. Fold the bottom half of the dough up, covering the Brie and the bottom half of the pear slices.

Roll and Shape

Starting from one end, gently roll the dough to form a rose shape. The pear slices should fan out beautifully as you roll. Place each pastry rose in a muffin tin.

Brush and Bake

Brush the tops of the puff pastry roses gently with melted butter. Bake for 20 minutes, then cover with foil and bake for another 20-25 minutes, until golden brown.

Honey Thyme Syrup

Microwave honey, water, thyme, and salt for 30 seconds, stir, and let sit. Then, using tongs or a fork, remove the thyme sprig from the honey. Once the Brie and pear pastries are out of the oven, drizzle with honey syrup and sprinkle with fresh thyme. Serve them warm and watch them disappear!

Variations for Puff Pastry Pear Roses

There are plenty of fun substitutions you can try with these Brie and pear tartlets that let you customize the recipe to your taste. If pears aren’t your thing, swap them out for thinly sliced apples. Apple roses are one of the most common variations, but we find this recipe with pears, which is sweeter, more tender, and less tart, giving this dish a more delicate flavor that feels just right for winter when paired with all the wonderful, warming spices. Making this dish with apples adds a slightly different sweetness and more of a traditional fall flavor profile. Try Granny Smith apples for a tart kick, or Honeycrisp apples for a sweeter touch.

If you want to switch up the cheese, you can replace the Brie and experiment with other soft varieties. Creamy goat cheese or Camembert could work beautifully, bringing different flavor profiles to the pastry while still maintaining that melty, rich texture.

Not a fan of thyme? No problem! You could use rosemary to give your Brie and pear pastries a more earthy, savory note, or even try cinnamon-infused honey for a warm, spiced twist. If you prefer to keep things simple, plain honey will still add a lovely sweetness.

How to Store Puff Pastry Pear Roses

To store your pear and Brie pastry roses, allow them to cool completely before placing them in an airtight container. Store them in the refrigerator for up to 3 days. The puff pastry will soften in the fridge, but don’t worry—reheating them in the oven will bring back that crispy texture.

When you’re ready to enjoy them again, preheat your oven to 200 to 250°F. Place the roses on a baking sheet and reheat for about 10 to 15 minutes or until heated through and the pastry has crisped up again. Avoid microwaving as this can make the puff pastry soggy. Reheating in the oven will ensure that the Brie melts nicely while keeping the pastry perfectly flaky, so your leftover puff pastry roses will be every bit as tasty as when they were first prepared.