Try this Peach and Pastry Wrapped Cheese recipe by entertaining expert Chyka Keebaugh. She says: “I love the idea of Fromager d’Affinois Florette being warm because it makes it gooey and delicious, and the sweetness of the peaches cuts through the sharp taste of this goat’s milk cheese. This is a more substantial meal with everything you need encased in pastry. It has a bit of a Wow! factor too.”
Preparation: 10 min
Cooking: 15-20 min
Serves: 6-8
INGREDIENTS:
- 1 kg wheel Fromager d’Affinois Florette
- 1-2 sheets of frozen puff pastry, thawed
- 1 egg
- 1 tbsp of water
- 2 fresh peaches, sliced
- 2 tbsp honey
- 2 tbsp crushed pistachio nuts
METHOD:
- Preheat oven to 180C
- Unwrap puff pastry and place on slightly floured board.
- Place freshly sliced peaches in the centre slightly spread out to the same diameter of cheese.
- Place cheese on top.
- Wrap the puff pastry as neatly as possible and seal all edges.
- Beat the egg and water together and wash the cheese and sealed areas generously.
- Turn the covered cheese over so the peaches are now on top and continue to egg wash the top.
- Bake for approx 25 min or until the pastry is golden brown.
- Let stand for 20 min before serving.
TO SERVE:
Place on a serving plate and drizzle with honey and pistachio nuts. Serve with crackers.
This story was originally published on The Carousel.
