Cheese puff pastry
What better way to wish each other a happy New Year 2020 than to get together for a lovely aperitif with family and friends?
Cheese puff pastry, Madagascar black pepper and walnuts will brilliantly accompany the white wine of Vacqueyras.
With its beautiful light-yellow colour with small brilliant green reflections… Balance, a beautiful freshness in the mouth, with notes of lemon and acidity… Notes of white flowers that are easily recognisable on the nose and palate… It’s best served chilled between 10° and 12°C.
A successful marriage of food and wine makes an unforgettable moment. An accomplished “food and wine” pairing means, above all, knowing how to surprise, always respecting the good things in life.
All you have to do is go to your local wine shop to buy a white Vacqueyras.
Puff pastry with cheese, madagascar pepper and walnuts
Ingredients (for 4 people):
- 1 pure butter puff pastry
- 150 g cream cheese, Saint Môret style
- 30 g freshly grated raw sheep’s milk cheese
- 2 tbsp. coarsely crushed walnuts
- Freshly ground Madagascar black pepper
- 1 egg yolk
- Black sesame seeds
Preheat your oven to 180°C.
Roll out the puff pastry.
Spread it with fromage frais in a thick layer.
Sprinkle generously with freshly ground Madagascar black pepper.
Add the grated cheese and crushed nuts.
Roll the puff pastry out tightly to form a long sausage.
Using a pastry brush, brush the pudding with egg yolk.
Sprinkle with black sesame seeds.
Cut the sausage into 2-cm slices.
Arrange the puff pastry on the baking sheet covered with baking paper.
Bake for 15-20 minutes.
Serve as an aperitif with chilled Vacqueyras white wine
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