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Puff Pastry Mango and Pear Parcels with Gorgonzola

Puff Pastry Mango and Pear Parcels with Gorgonzola

Looking for a new brunch ideas? Try these easy to prepare and mouthwatering puff pastry mango and pear parcels with Gorgonzola.

01 November, 2018
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Type of dish

serves for


total time

1 HR 10 MIN


3 tbsp
Olive oil
1 tbsp
1, finely chopped
Balsamic Vinegar
50 ml
2 firm ripe, peeled, cored and diced
Puff Pastry
450 g
1, beaten
for sprinkling
Gorgonzola Cheese


How to prepare delicious puff pastry mango, pear parcels with Gorgonzola

  • Heat the oven to 190°C (170° fan) 375°F gas 5.
  • Line 2 baking trays with non-stick baking paper.
  • Heat the butter and olive oil in a frying pan and cook the onion until soft.
  • Stir in the vinegar and cook for 10 minutes, letting the onions absorb the vinegar as it reduces.
  • Season to taste with salt and pepper.
  • Remove from the heat and cool.
  • Roll out the puff pastry on non-stick baking paper.
  • Cut into 7-8cm|3" squares and place apart on the baking trays.
  • Divide the onion, pear and mango between the squares, leaving a border all around the edges.
  • Brush the edges with beaten egg and fold the corners into the centre, as in the photo.
  • Bake for 20-25 minutes until golden brown and risen. Sprinkle lightly with sugar.
  • Serve with Gorgonzola cheese.
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