• 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup frozen butter, cut into small chunks
  • 1 cup cream
  • 3/4 cup fresh pear, diced
  • 1/2 cup asiago cheese, grated
  • 1 1/2 teaspoons fresh rosemary, diced


  1. Preheat oven to 450.
  2. Mix dry ingredients together in a bowl. Add butter chunks and cut them into the dry ingredients with a pastry blender, forks, or pulse with a food processor until the mixture is crumbly.
  3. Reserve 2 tablespoons of cream and pour the rest into the butter/flour mixture.
  4. Add pear, cheese and rosemary to mixture and stir just until dry ingredients are moistened.
  5. Turn dough out onto floured surface or wax paper and form into a long rectangle about 3/4 of an inch thick. Slice in half the long way, then slice into fourths the short way, leaving you with 8 small rectangles of dough. Slice each rectangle diagonally so that you have 16 little triangles.
  6. Place each triangle onto a baking sheet covered with parchment paper and brush the top of each with the reserved cream.
  7. Bake for about 15 minutes until the tops begin to turn golden brown.

Recipe adapted slightly from Southern Living/Myrecipes.