An original, tasty, and elegant appetizer, Puff Pastry Pears Stuffed with Gorgonzola and Walnuts, are perfect for a dinner with friends and to impress your guests. You will need a few ingredients: preferably quite ripe pears, Abate or Conference, but you can use any variety, Gorgonzola, walnuts, and puff pastry to wrap them.

First, prepare the Gorgonzola cream to insert inside the pears. If you use creamy Gorgonzola, you can add it directly to the coarsely chopped walnuts without adding cream, otherwise, 4 teaspoons will be sufficient. I used cooking cream, but if you have fresh cream, you can substitute it without worry. Mix everything with a fork and move on to preparing the pears. After washing and drying the pears, core them from the base using a corer, removing the seeds well, and widening to create the cavity to insert the cheese. At this point, peel them and insert the Gorgonzola and walnut cream inside. Unroll the puff pastry and with a glass or an 8 cm cutter, cut 4 discs that will serve as a base, while the rest cut into strips. Place the pears on each disc and wrap them with the slightly overlapping strips, leaving the stem free. Press slightly to adhere the pastry to the pear. Brush with an egg and transfer them standing up in a baking tray.

You can cook the Puff Pastry Pears Stuffed with Gorgonzola and Walnuts in an air fryer at 340°F for 20 minutes, raise it to 355°F and continue for another 5 minutes until golden, or in a fan oven at 355°F for 20 minutes or until the pastry is well-cooked.