TASTE THE RECIPE

Savory pastries with robiola cheese mousse and pear chutney

 
TIME

30''
DIFFICULTY
Chef
easy
 
 

 
 
INGREDIENTS

( 4-6 servings)

1 roll of puff pastry rectangular

1 egg

Few teaspoons of milk

Few spoons of black sesame

30 g of finely grated Parmigiano Reggiano DOP

100 g of robiola cheese

3 tablespoons of natural yogurt

Salt

2 tablespoons of pear chutney

A few sprigs of lemon-flavored thyme

PROCEDURE

Roll out the puff pastry and cut with the dough cup many small disks until you finish the dough. Brush with the egg beaten with a few teaspoons of milk and cover the edges with black sesame. Place the discs on a baking sheet lined with baking paper.

Prick the dough with a fork and bake at 180 degrees for about 15 minutes or until the dough remains golden. Once cooked let them cool on a wire rack.

Prepare the robiola cheese mousse. Place the robiola, yogurt and Parmigiano Reggiano DOP in a bowl and mix until smooth. Place the mousse in a sac a poche and decorate the pastries. 



DISH PREPARATION

Put on top a bit of chutney and decorate with a few leaves of lemon-flavored thyme.


 

 

 
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