PHYLLO DOUGH WITH GORGONZOLA, PEARS, AND HONEY
I’ve always loved the combination of PEARS and CHEESE, so when I saw this viral recipe on the web, I couldn’t resist replicating it.
It’s a kind of SAVORY PIE with a phyllo dough base, golden and crispy, filled with slices of pears and Gorgonzola cheese (or Brie depending on your taste) enriched after baking with a light drizzle of honey. I assure you that the slightly pungent contrast of the cheese with the acidity of the pear and the sweetness of the honey could not “marry” better!
Preparing this Savory Pie with Phyllo Dough, Cheese, and Pears is very simple. You’ll just need to pair ready-made phyllo sheets, fold them like an accordion (don’t worry, you’ll find a video with all the steps), place them on a baking sheet, and then insert into the various grooves alternating slices of Pear and Gorgonzola Cheese (or Brie or another mature cheese that melts easily). A few minutes in the oven and you’re done!
You’ll take out a phyllo dough pie that’s not only delicious, crispy, and stringy at the same time but also beautiful to look at, making you look like a true Chef to your guests.
If pears are not in season, you can replace them with figs or apples, and the pie will still work. The only caution, since the phyllo dough loses its crispiness quickly, is that this savory pie should be eaten immediately, but I’m sure you won’t have any trouble following this ‘rule’ because it’s irresistible.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 314.54 (Kcal)
- Carbohydrates 24.61 (g) of which sugars 5.56 (g)
- Proteins 13.88 (g)
- Fat 17.91 (g) of which saturated 9.53 (g)of which unsaturated 6.19 (g)
- Fibers 2.54 (g)
- Sodium 454.21 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 sheets phyllo dough
- 2 pears
- 7.05 oz Gorgonzola (or Brie or mature soft cheese)
- extra virgin olive oil (to brush phyllo dough)
- honey (for optional decoration)
Tools
- Baking Tray
Steps
Preheat the oven to 392 degrees Fahrenheit.
To create the phyllo dough accordions, use the sheets in pairs: unroll one, brush it with extra virgin olive oil, and place the second on top. Fold them like an accordion, following the video instructions above. Do the same with the other phyllo sheets. Once finished, place them on a slightly greased tray or covered with parchment paper.
Cut the cheese and pears into thin slices so they fit easily between the grooves of the dough.
Alternate placing the slices of pear and cheese in the various folds of the phyllo dough so they are well distributed throughout the savory pie.
Bake in a static oven at 356 degrees Fahrenheit for about 20 minutes until the phyllo dough is nicely golden and crispy, the cheese is melted, and the pears are softened. Remove from the oven, let it cool slightly, transfer the Savory Phyllo Dough Pie to a serving plate, and drizzle above a little honey to your liking before serving.
NOTES AND VARIATIONS
DOUGH BASE For this savory pie, it’s not possible to replace the phyllo dough with other types of dough (puff pastry or brisée) because the result would be completely different.
CHEESE You can use Gorgonzola, Brie, or another mature soft cheese.
PEARS If pears are not in season or you prefer other fruits, figs or apples are also great.
VARIATION For a cheesecake-like savory pie – savory quiche, you can prepare a batter with 2 eggs, 200 ml of cooking cream (or milk), salt, and pepper, and pour it over the pie before baking. In this case, the cooking time extends to about 35 minutes: the mixture should be perfectly set.
STORAGE
The Savory Pie with Phyllo Dough, Cheese, and Pears, once ready, can be kept for a maximum of 2 days in the refrigerator in an airtight container. Before enjoying it again, I recommend reheating it in the oven to restore the crispness of the dough. It is not suitable for freezing.
