Grapefruit Brûlée Pastries
Y’all, these little pastries are like a little hit of summer- which is exactly what I need right now. Bruleed grapefruit and salty cheese is an underrated combination, and that subtle char from the blowtorch or broiling is a surprisingly great touch. These are so delicious and easy to make, as well as versatile, they’re as good for dessert as they are for brunch or even appetizers! I’ve made these using goat cheese OR feta and loved it both ways.
Ingredients
One sheet of puff pastry
10 ounces chevre
Honey, for drizzling
One large grapefruit, supremed.
3-4 tablespoons of coarse sugar
Fresh thyme, for garnish
One egg, for egg-washing
Directions
Preheat your oven to 375F and line a baking sheet with parchment paper.
Using a bench scraper or large knife, cut your sheet of puff pastry into six equal rectangles, brush off any residual flour. Prick each rectangle all over with a fork to keep it from puffing up too much when baked. Transfer the rectangles to your baking sheet for assembly.
Thinly slice your chevre and place three slices slightly overlapping in a line in the center of each rectangle.
Lightly egg-wash the edges of the pastry around the sliced chevre, then bake them for 10-12 minutes, or until the pastry is golden.
Remove the pastry from the oven and drizzle the chevre with honey.
Place 4-5 slices of supremed grapefruit on top of the chevre, and then sprinkle with about 1/2 a tablespoon of coarse sugar.
Use a blowtorch to carefully brown and caramelize the sugar on top of the grapefruit. Alternatively, place the pastries back in the oven under “broil” for a few minutes, watching carefully to make sure they don’t burn.
Garnish with fresh thyme and enjoy immediately.