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Maple, Pear and L’Exil 1838 “Trottoir”

Maple, Pear and L’Exil 1838 “Trottoir”

8 portions


  • 455 lb. (1 lb.) puff pastry dough
  • 170 g (6 oz.) L’Exil 1838 cheese, sliced
  • 2 pears
  • 80 ml (1/3 cup) walnuts pieces
  • 80 ml (1/3 cup) maple jelly or reduced maple syrup


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  • Preheat the oven to 220°C (425°F).
  • On a floured work surface, roll out the dough to make a 20 x 30 cm (8” x 12”) rectangle. Transfer to a parchment-lined baking sheet. Use the excess dough to make a 2 cm (¾”) border.
  • Place the cheese on the puff pastry.
  • Cut the pears in four, remove the core and thinly sliced. Keeping the slices together in the original shape, place a pear quarter on the cheese near the edge and flatten to spread out in a row. Repeat with the other quarters.
  • Sprinkle with the walnuts. Bake in the oven for 20 minutes or until the pastry is golden and puffed.
  • In a small saucepan, melt the maple jelly on low heat. Generously brush the “trottoir” pastry with the jelly.
  • Cut into sections and serve hot or cold.


  • The “trottoir” pastry will keep at room temperature for a day. Place it in the refrigerator after that, where it will keep for another 3 to 4 days.

You can use these cheeses for this recipe