Christmas puff pastry tree with caramelized onions, brie, spiced pear and pecans

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a large baking tray with parchment paper.

2. 2

   In a large skillet over medium heat, melt the butter with the olive oil. Add the onions, salt, and black pepper, and cook for 12 to 15 minutes, stirring often, until very soft and golden.

3. 3

   Add the brown sugar and balsamic vinegar to the onions. Cook for 2 to 3 minutes more until jammy. Remove from the heat and let cool slightly.

4. 4

   In the same skillet, add the diced pear with the cinnamon and half of the fresh thyme. Cook for 2 to 3 minutes over medium heat until the pear just softens without falling apart. Let cool slightly.

5. 5

   Unroll one puff pastry sheet onto the tray and, using a knife, cut out a large Christmas tree shape; reserve the scraps. Spread the center of the tree with Dijon mustard, leaving a 1 cm / 1/2 in border all around.

6. 6

   Spread the caramelized onions, spiced pear, brie cheese, and pecans over the pastry. Sprinkle the remaining thyme on top.

7. 7

   Place the second puff pastry sheet over the filling. Cut again into the tree shape, using the bottom layer as your guide. Press the edges with a fork to seal. Shape a trunk at the bottom. From the scraps, cut a star and attach it on top with a little beaten egg.

8. 8

   Using a knife, cut horizontal branches on both sides of the tree, leaving a central strip about 4 cm / 1 1/2 in uncut. Twist each branch 2 or 3 times carefully to reveal the filling.

9. 9

   Brush the entire surface with the beaten egg. Bake for 22 to 25 minutes at 200 °C / 400 °F, until the pastry is puffed and deeply golden.

10. 10

    Remove from the oven and let rest for 5 minutes. Drizzle with honey and serve warm so the brie stays creamy.