Brie, Almond, & Pear Pastries W/ Orange Liqueur

1. 1

   Roll out pastry sheets to 1/8 inch thickness and pierce generously with a fork. Cut into 4 in. squares.

2. 2

   In a sauce pan, cook the pears on medium heat until they are translucent, about 10 minutes. Stir occasionally.

3. 3

   Arrange small amounts of pears, almonds, and brie in the center of each pastry square. Fold the corners of the pastry into a purse and pinch to close using your fingers. Brush the tops of the pastries with the egg.

4. 4

   Place the pastries on a baking sheet lined with parchment paper and bake according to the pastry instructions (until golden and flaky).

5. 5

   Meanwhile, in a medium sauce pot, bring the Orange Liqueur, bay leaf and ground pepper to a boil. Reduce the heat and simmer until the liquid is reduced to a light syrup (1 cup).

6. 6

   Drizzle each pastry purse with the reduced Grand Marnier sauce and serve hot!

* Per serving · 4 servings · Values may vary.