[I really like the Danish pastry, Perhaps it is by far my favorite, and when I do I always do so much. It keeps well in the refrigerator for 3-4 days even already cooked and you can even freeze. These baskets I made them with the advanced short crust’ from another recipe and I prepared as an aperitif finger food for a dinner improvvisatissima (in practice dear friends occurred at dinner 10 minutes before dinner). Ready in 15 minutes. The crust I crush 10 minutes in white, then I filled with what I found in the House: taleggio Dop (I always have tons in the refrigerator), Apple slices, nuts, honey and lemon thyme. I give you the dosage for 250 grams of pasta BRISA, but don't use it all to these baskets: do those who serve you, I made 12 for 4 people and the rest you'll use for the next recipe. :-)
Serves about 12 baskets:
- 250 grams of Danish pastry (If you whant to make it at home follow the recipe by clicking here on ' the basics’, But if you're 4 and 12 baskets you must advance about half)
- half Red Apple (the type you prefer, I had the Golden)
- 200 grams of taleggio Dop
- 100 milliliters of liquid fresh cream
- 12 Walnut kernels
- lemon thyme as required
- Chestnut honey as required
- butter and enough flour to grease and flour the cups
Preheat the oven to 180 degrees static. Grease and flour of silicone baking cups or refractory ceramic or aluminium stencils, in which roll out thinly the Danish pastry doing 12 baskets from high Board about one centimeter. Shape on the bottom and put a handful of beans so that the dough does not inflate. Bake for about 15 minutes.
Meanwhile, slice half a centimeter tall taleggio and very thin slices of Apple with all the zest (I love the mandolin or, even more simply, with a potato peeler).
When the baskets are golden brown, put on the bottom of each a tablespoon of cream, taleggio, put on two or three slices of Apple and Walnut. Put the baskets in oven for 5-7 minutes: When you see that the Apple is slightly withered will be ready. Pour on each basket a drizzle of honey and decorated with a leaf of thyme.
THE PAIRING: we chose a Passerina IGT Frusinate, call “Different”, produced by : This white wine, in particular, It is characterized by hints of exotic fruits and spices, with a smooth taste and savory, perfect match with the fatness of taleggio cheese and the slight oiliness of Walnut.