Discover the feuilleté de cabécou in a nuts and honey puff pastry with Nathalie and Frédéric

Autumn has arrived and with the Nuts Festival happening in their village, Nathalie and Frédéric from the Camping Sites & Paysages Le Ventoulou in Thégra in Thégra (Dordogne Valley) suggest their local cheeses in a nuts and honey puff pastry recipe.

Here is the recipe for 4 persons :

1 butter puff pastry
4 cabécous (or rocamadour cheeses)
4 liquid honey spoons
40g of kernels
A few savory leaves
1 egg yolk
1 whole milk teaspoon
1 x 10 cm pastry cutter
1 pastry brush

Unroll the pastry and split it in 2. Place the cabécous on the pastry and space them up by 5 cm , leaving on the side 2 cm. Chop the kernels roughly.

Add to each cabécou a teaspoon of honey and a teaspoon of kernels. Add some  chopped savory on top.

Around the cheeses, brush the pastry with water.(it will be used as « glue » between the bottom pastry and the top one). Place the 2nd half of the pastry on top of the 1st one. Press between the cheeses to glue both pastries and use the pastry cutter.

Prick the pastry with a fork. Whip the egg yolk with the milk in a bowl. Brush the puff pastries, heat the oven to 180° and place them in the oven during 15 mn.

Serve the puff pastries with a salad and a salad dressing made with nut oil and balsamic vinegar. Enjoy a glass of Cahors with it !

Bon appétit !

Laisser un commentaire

Entrez vos coordonnées ci-dessous ou cliquez sur une icône pour vous connecter:

Logo WordPress.com

Vous commentez à l'aide de votre compte WordPress.com. Déconnexion / Changer )

Image Twitter

Vous commentez à l'aide de votre compte Twitter. Déconnexion / Changer )

Photo Facebook

Vous commentez à l'aide de votre compte Facebook. Déconnexion / Changer )

Photo Google+

Vous commentez à l'aide de votre compte Google+. Déconnexion / Changer )

Connexion à %s