Accueil Savory Minty Payoyo Puff Pastry

Minty Payoyo Puff Pastry

Difficulté : Easy
Catégorie : Savory
Cout : Low cost
 Andalusia has a lot of Moorish influences and I thought it would be interesting to prepare a puff pastry that would incorporate these. A delicious puff pastry spiral filled with melted payoyo, a typical Andalusian goat cheese, delicately spiced with chopped mint! Simply place the puff pastry in the center of the table and everyone shares by taking their piece! This recipe is perfect to accompany my Alvalle Cucumber & Mint Cold Soup, served ultra fresh. A moment to share with others! 

For people:

  • 1 brick of Cold Soup from Cucumber & MintAlvalle
  • 1 package of filo dough
  • olive oil
  • 100 g of payoyo (or 100 g of tomme of goat) for the taste
  • 100 g of ricotta for texture
  • some leaves of mint fresh
  • saltpepper
  • Special equipment: a 14 cm pie circle, a brush

1Mix the ricotta, the payoyo cut into very small pieces and the finely chopped mint. Season with salt and pepper. 

2Prepare the filo sheets: lay a sheet flat, pass olive oil on its entire surface with a brush, place a sheet on top. Place a new sheet that is brushed with olive oil. Continue in the same way, laying the leaves on top of each other, brushing only every other one with oil. Are we still following? 

3So we have a stack of leaves. On the top sheet (the one on top of all the others…) place half of the cheese filling along the entire length, about 3 centimetres from the bottom edge. It’s like preparing Japanese maki. Fold down Place the puff pastry (all the leaves) on the stuffing and roll it up tightly. Roll up the dough to halfway up the puff pastry. Cut to length.
Take this tight roll and roll it on itself like a snail. 

4Put the second half of the filling on the remaining puff pastry and proceed in the same way. Put the second “coil” in the extension of the first spiral. Put the snail pudding in a 14cm diameter pie circle. 

5Place on a baking sheet lined with parchment paper. Put in the oven at 180°c for 35 minutes. Unmold gently and serve hot and crisp with the cold cucumber mint soup. 

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