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Puff pastry shells with blue cheese

Aperitif31 minutes20 people60 calories
1/52/53/54/55/5 (31 votes)
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By Mayra Fernandez Joglar

This year I discovered these puff pastry shells with blue cheese. A simple appetizer, quick to prepare and where the textures and flavors combine to perfection.

To prepare this appetizer you can use your favorite blue cheese. I have chosen Roquefort because I had it in the fridge from another recipe but you can use Gorgonzola or Cabrales.

This appetizer will be prepared very quickly. And the best of all is that, yeah you ride it with time, it holds perfectly for a couple of hours without losing the crunchy touch of the puff pastry.

Also the cream can be made the day before Because, well closed, it stays in the fridge for a couple of days. This way we can organize ourselves better and not leave everything to the last moment.

I have decorated the puff pastry shells with blue cheese with a pastry bag and nozzle, but if you don't want to decorate them with a sleeve because you're not good at it, you can always put the cream in a bowl and the shells around so that each guest can serve themselves what they want.

Puff pastry shells with blue cheese

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Fantastic combination of flavors and textures in the same bite.

  • Mayra Fernandez Joglar
  • Recipe type: snacks
  • Calories: 60
  • Rations: 20
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 sheet of chilled puff pastry
  • 50 g of sugar
  • 75 g of blue cheese
  • 50 g cheese spread
  • 2 tablespoons of evaporated milk or liquid cream

Preparation

  1. We preheat the oven to 200º.

  2. On the work table, we unroll the puff pastry and sprinkle half of the sugar. We pass a rolling pin to stretch the dough and so that the sugar sticks. We carefully turn it over so that the part with sugar is at the bottom. Sprinkle the surface with sugar and roll again.

  3. We roll up the puff pastry and make cuts 1 cm wide. We place the shells on the tray and, with the tumbler, we crush them slightly. This way we will make them more compact.

  4. We brush the outer end with a little water to fix it to the shell and that, when baking, it does not open.

  5. We introduce the tray in the lower part of the preheated oven and bake for 8 minutes. We withdraw and, being careful not to burn ourselves, we turn them over. We return to the oven, at the same height, for 5 minutes or until the surface has a nice color.

  6. We remove the tray from the oven and transfer the shells to a rack to cool.

  7. Meanwhile, we put the butterfly on the blades. We put the rest of the ingredients in the glass and mix during 20 seconds, speed 4. We verify that it has become a cream, smooth and without lumps. Otherwise we can prolong the process for 10 more seconds.

  8. We pass the cream to a pastry bag with a curly nozzle and, when the shells are cold, we decorate each one with a cheese flower.

  9. We place the shells on a nice tray and serve.

More information - Roquefort sauce for meat or fish

Adapt this recipe to your Thermomix model


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