Reviewed: Feb. 18, 2012

I used flat puff pastry, cut into squares and put it in a mini-muffin tin, curling up the corners. I only made half the recipe, and it was good, but kind of onion heavy.

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Reviewer:

mabanero_pepper

Reviewed: Feb. 8, 2012

Quite good and exotic. Couldn't find puff pastry cups so I shoved puff pastry squares into mini muffin cups. Not the best presentation. I would use less onion next time, maybe only 2. Took 40 minutes to cook down like it said. Presented nicely. Put the blue cheese on after cooking, but I'd maybe put half inside next time for more blue cheese flavor. Time consuming but easy and classy.

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Reviewer:

KIRSTENFINNIGAN

Cooking Level: Expert

Home Town: Cupertino, California, USA

Living In: Boise, Idaho, USA

Reviewed: Jan. 8, 2012

very very good...a touch rich, I used a bit less butter with the onions, and a touch more pear, a hair less blue cheese and added walnuts and it was perfect to me!

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Reviewer:

Lunachick

Cooking Level: Intermediate

Home Town: Haymarket, Virginia, USA

Reviewed: Jan. 2, 2012

I was a bit leery, but these are so good. I have to admit that I did change one thing - I made filled phyllo triangles out of them instead of just setting the topping on top of a triangle only because I needed these to be really mobile. The taste was wonderful and even my 14 yr. old daughter who is very picky loved these. I do believe I would put more pear in next time though - it did get a bit "drowned out" by the onion and blue cheese, but just by a bit. Perhaps three pears next time instead of two, but still, completely awesome recipe. Thanks Scarlett!

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Caroline

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Cooking Level: Intermediate

Home Town: Brule, Wisconsin, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Dec. 12, 2011

These were awesome! I ended up putting all ingredients into each square and folding them into a triangle and sealed the edges so there would be more filling inside, otherwise I followed the recipe exactly and they were out of this world!!!

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Reviewer:

Tara

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Cambria, California, USA

Reviewed: Dec. 4, 2011

Definitely a recipe worth keeping, but read the reviews! First, the amount of onions. If you use small onions (about the size of a tennis call) you will need three. I used two large onions (about the size of a softball) and it was more than enough. Second, while this is good as it is, the cups are a great idea. See my custom recipe for how I plan to change it. Three, be sure to use parchment paper, and when you cut the puff pastry leave it in a square with just a tiny space between the cut pieces. That way you can just put the toppings on the entire thing - much faster and easier, and it ensures there's topping all over it. Fourth, bake at least as long as the directions say. it's better well done than underdone. Some of the onions may burn but you can break them off the finished product. Enjoy!

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Reviewer:

KATHNH

Cooking Level: Intermediate

Reviewed: May 1, 2011

good

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Reviewer:

Cooking Level: Expert

Reviewed: Dec. 12, 2010

These were fantastic, everybody loved loved loved them. I did add some chopped walnuts to the mix, and I had to use two packages of puff pastry dough. I used folded squares of pastry dough for nice neat packages. The worst part really was carmelizing the onions, took about 40 minutes on my stove....but oh it was so worth it, the flavour...all the flavours melded so perfectly. This is definitely a keeper, I'm going to try a mushroom and goat cheese mixture next time.

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Reviewer:

Mitchipoo

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 15, 2010

To solve a space/goodness problem that a number of people were having, I made decent sized rectangles rather than triangles and fit on lots of good toppings. It decreased the puff around the edges, but gave about five great bites. I also put the blue cheese underneath to make it prettier and drizzled balsamic vinegar reduction over the top. Yummy!

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Reviewer:

LizT

Reviewed: Feb. 28, 2010

Devine!!!!!!!!!!!!!!!!!!!!!!Had to make another batch for a party so -I took the tip of using the cups and made double! Just saute the pears with the onion as the cooking time for the cups is only 3-5 minutes max! So great thank you pj.

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