Pear and Bleu Cheese Poptarts
1 package puff pastry dough, thawed
1/4 cup mascarpone
1/4 cup bleu cheese
two pears halved, cored, sliced
flour for rolling out dough
egg yolk and milk (for the wash)
Preheat oven to 350 degrees. Gently roll out pastry on floured surface very thin. Use a pastry or pizza cutter to cut poptart squares. (Mine were huge portions at 5" x 6". I recommend smaller portions)
In a bowl, mix bleu and mascarpone cheeses and smear on what will be the bottom pastry square. Layer with slices of pear. Drizzle with honey. With a pastry brush or finger, brush small amount of water along the pastry edges. Create a sandwich with another square. Press along edges to seal. Repeat with remaining squares until you have all your little poptarts sealed up and ready for baking. Poke holes in top layer with a fork.
Mix egg yolk and about a tablespoon of milk together for the egg wash. This will create a pretty golden brown glaze. Lightly brush each square with egg wash. Bake for about 20 minutes. They will be golden, flaky puffs of heaven.