Vanilla Basil Gorgonzola Pastry

We know I pride myself on interesting flavor combinations. I dream about them.

This was one of those dreams – 

And then it became a reality.

 

Sweet vanilla, tangy and “funky” blue cheese, and the aromatic bliss of fresh basil all wrapped into a puff pastry (which was “supposed” to be a croissant) created the most decadent breakfast, snack, dessert, you can imagine.

 

I should be French. After all, if it’s French, it’s “better.”

 

Vanilla Basil Gorgonzola Pastry 

1 pkg. frozen puffed pastry, thawed
8 oz. mascarpone cheese

2 large eggs
6 oz. gorgonzola cheese
½ cup granulated sugar
1 tsp. vanilla extract
¼ tsp. sea salt
1 Tbs. fresh basil, minced

 

Preheat the oven to 400°F.

 

Using a stand mixer or hand mixer, cream together the cheeses, eggs, sugar, vanilla, and salt, until light and fluffy.

 

Roll out the thawed puff pastry and cut it into triangles.

 

Fill with Tbs. of the cheesy mix and roll into “crescents.”

 

Line baking sheets with parchment paper.

 

Bake for 20-25 minutes, until beginning to brown around the edges.

 

Remove from the oven and allow it to cool before enjoying it in every way!