White stil­ton al­mond pin­wheels


Cheese and nuts take a de­li­cious, but­tery, flaky spin in these puffed pas­tries. White Stil­ton is milder than its blue coun­ter­part and of­ten has a flavour­ing added. Choose the flavour­ing that suits your meal and wine best, or go bold by us­ing tra­di­tional blue Stil­ton. The recipe can eas­ily be dou­bled if you would like eight pas­tries. Use two bak­ing sheets, and bake one sheet at a time.

2 eggs

¾ cup (175 mL) ground al­monds

¼ tsp (1 mL) salt

⅛ tsp (0.5 mL) fresh ground pep­per

2 oz (60 g) white Stil­ton, or 1½ oz (45 g) blue Stil­ton

8 oz (half a 450 g pkg) but­ter puff pas­try, de­frosted but chilled

All-pur­pose flour

1 tsp (5 mL) wa­ter

2 tbsp (30 mL) sliced al­monds, prefer­ably with skins

Flaky sea salt, such as fleur de sel

1 Whisk 1 of the eggs in a bowl un­til blended. Stir in al­monds, salt and pep­per. Crum­ble in Stil­ton and fold just un­til in­cor­po­rated. Set aside.

2 Line a large bak­ing sheet with parch­ment pa­per.

3 Roll out puff pas­try on a floured sur­face to a 10-inch (25-cm) square (if nec­es­sary). Trim edges to straighten. Cut into 4 equal squares. For each square, start­ing at each cor­ner, cut a 2-inch (5-cm) slit to­ward the cen­tre, mak­ing 2 points at each cor­ner. Place on pre­pared bak­ing sheet, spac­ing at least 1 inch (2.5 cm) apart.

4 Spoon one-quar­ter of the fill­ing into the cen­tre of each square and spread out to about a 2½-inch (6-cm) cir­cle. To make pin­wheel shape, lift the right-side point of one cor­ner and fold to the cen­tre on top of the fill­ing and press gently into the fill­ing. Re­peat with the right-side point of the 3 re­main­ing cor­ners so they meet in the cen­tre. Curve re­main­ing points on the bak­ing sheet to re­sem­ble a pin­wheel. Cover loosely with plas­tic wrap and re­frig­er­ate for at least 15 min­utes or for up to 8 hours (cover with plas­tic wrap if stor­ing longer than 15 min­utes).

5 Pre­heat oven to 400°F (200°C).

6 Whisk re­main­ing egg with wa­ter in a small bowl. Brush pas­try with egg wash and sprin­kle with sliced al­monds and sea salt.

7 Bake for about 15 min­utes or un­til pas­try is puffed and golden and fill­ing is set. Let

cool on pan on a wire rack for 15 min­utes, and serve warm or let cool to room tem­per­a­ture. To store pas­tries, re­turn to bak­ing sheet and cover with foil (not plas­tic) and store in the re­frig­er­a­tor for up to 1 day. To re­heat, un­cover and warm in a 350°F (180°C) oven for 5 to 10 min­utes.

Serves 4

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