Puff pastry triangles with pears and Asiago PDO Vecchio
Ingredients
Ingredients (4 people)
1 roll of rectangular puff pastry
2 pears
150 g of Asiago DOP Vecchio
250 g goat ricotta cheese
2 tablespoons of honey
Black pepper
Poppy or sesame seeds (optional, for garnish)
Instructions
Category
Appetiser
Preparation time
45 minutes
Preparation
Preheat the oven to 200°. Meanwhile, peel the pears, remove the stones and dice them. Grate the Asiago PDO Vecchio and combine it in a bowl with the goat ricotta, stirring until the mixture is lump-free.
Now roll out the sheet of puff pastry on a suitably floured board. Cut the pastry into regular squares of about 15 centimetres per side. Place a spoonful of ricotta and Asiago PDO and a few pear cubes in the centre. Fold the puff pastry into a triangle, covering the filling. Seal the edges well with the prongs of a fork to prevent the filling from escaping during cooking.
Cooking
Transfer the triangles to a baking tray lined with baking paper. Bake in a preheated oven at 200°C for about 15-20 minutes or until the pastry is golden brown.
Before serving, brush the surface of the triangles with honey and sprinkle sesame or poppy seeds to your taste.