1/2 cup apple juice
1/2 cup dry sherry
1/2 cup white wine
2 shallots, chopped
3 cloves garlic, chopped
2 cups heavy cream
salt and pepper; to taste
1 cooked skinless, boneless chicken, julienned
1 pear, peeled,cored and sliced
1 red bell pepper, diced
1 small red onion, diced
4 oz. grated Gouda cheese
3(8×10) inch sheets Puff pastry
egg wash, plus one tablespoon water, beaten
In a heavy bottomed pot, add the juice,sherry, wine, shallots and garlic. Bring to boil ;continue to boil until liquid is reduced down to 1/4 cup. Pour in the heavy cream and bring to boil. Continue to boil until reduced down to 1 1/4 cup. Salt and pepper; to taste. Pour into a bowl to cool completely.
In a large bowl combine the onion, bell pepper, julienned chicken breast, pear and grated cheese; toss to combine. Add cooled sauce and combine.
Preheat oven to 450 degrees.
Cut the puff pastry into 12 squares or small squares if appetizers are preferred rather than entree. Divide the filling among the squares equally. Brush the edges with egg wash and fold over corner to create a triangle. Crimp edges with a fork. Brush the tops with egg wash and place on parchment lined baking sheet. Bake for about 15-25 minutes or until golden brown. Serve warm or cold.