Air Fryer Recipe
Caramelised Pear and Brie Pastries
Crisp, golden pastries filled with caramelised pear and creamy brie, simple to make and just right for the air fryer.
Ingredients
- 2 ripe pears, peeled, cored, and sliced
- 3 tablespoons of brown sugar
- 2 tablespoons of unsalted butter
- 200g brie cheese, sliced
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
- A pinch of salt
- Optional: a sprinkle of fresh thyme or rosemary for garnish
Method
- Set a frying pan over a medium heat, melt the butter, then add the brown sugar. Stir until it comes together into a thick caramel sauce.
- Add the sliced pears and cook until tender and glossy with caramel, about 5-7 minutes. Remove from the pan and leave to cool.
- Roll out the puff pastry sheet on a floured surface, then cut it into 6 equal squares.
- Put a slice of brie and a spoonful of caramelised pears in the centre of each square.
- Fold the pastry corners over the filling to make a parcel, then press the edges to seal.
- Brush each pastry with the beaten egg.
- Preheat the air fryer to 180°C (356°F). Arrange the pastries in the air fryer basket, making sure they are not touching.
- Air fry for approximately 12-15 minutes, or until puffed and golden brown.
- Remove the pastries and let them cool slightly on a wire rack. Garnish with thyme or rosemary if desired. Serve warm.
Why this works in an air fryer
Air-fryer convection drives moisture off the puff pastry surface quickly, letting butter layers steam apart before the brie fully melts. Pre-caramelising the pears removes excess water and concentrates sugar, so the filling stays glossy rather than soaking the base and preventing lift.
Equipment notes
Assumes a 4–5 litre basket holding 3 pastries with clear gaps; cook in two batches for best lift. In a single-drawer model, rotate the pastries halfway if browning is uneven. In a dual-zone fryer, split batches between drawers and check 2 minutes early, as smaller loads brown faster.
Common pitfalls
- Pastry looks pale and leathery at 12 minutes? The basket is too crowded or the pastry was warm; cook fewer at once and chill the assembled parcels for 10 minutes before air frying.
- Brie leaking onto the basket? The parcels were overfilled or the seams were not sealed firmly; use less pear syrup, press edges with a fork, and place seam-side up.
- Soggy bottom with cooked top? The pears went in too wet; cool them in a shallow layer and leave excess caramel in the pan rather than spooning liquid into the pastry.
- Edges browning before the centre puffs? Temperature is running hot or pastries are too close to the element; reduce to 170°C and add 2–3 minutes.
Variations & substitutions
- Use camembert instead of brie for a stronger, earthier filling; it melts similarly but can run more, so keep the cheese slice slightly smaller.
- Swap pears for firm dessert apples; cook them 2–3 minutes longer in the caramel as they soften more slowly.
- Add chopped walnuts or pecans to the filling; they absorb a little syrup and add crunch, but keep the quantity small so the parcels still seal.
- Use a little cranberry sauce in place of some caramelised pear; it adds acidity and moisture, so use a thicker sauce and avoid overfilling.
Storage & reheating
Keep cooled pastries in an airtight container in the fridge for up to 2 days, then reheat in the air fryer at 160°C for 4–6 minutes until crisp and hot through.
Nutrition
Calories: 250
