Warm, gooey, and comforting.
1 pear, peeled, cored, and cut into 1/2-inch dice1 round Brie or Camembert cheese, slightly chilled 10-inch square puff pastry dough, kept cold, rolled out to 1/4-inch thicknessPreheat a medium saucepan over medium heat, add butter, and swirl until melted. Add apple and pear and cook, stirring occasionally, until fruit is tender and has released most of its liquid, 5 to 7 minutes.
Place puff pastry on a lightly floured work surface and roll to an even 1/4-inch thickness. Set prepared cheese in center of square, fold dough up and over, and pleat it together on top to enclose cheese. Gently pinch dough together in center to seal gathered pleats. You can tie a bit of kitchen twine on top to hold pleats together if you like, but this is not essential. If dough is no longer cold, chill wrapped cheese for at least 20 minutes.
Set prepared cheese wheel on prepared baking sheet. Brush dough evenly with egg wash. Bake until pastry is crisp and golden brown all over, 25 to 35 minutes. Let rest 5 minutes, then transfer to a platter. Serve any remaining compote alongside.If possible, use a triple-cream Brie, which has a higher fat content that melts better.
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