Pre-heat the oven to 190°C.
In a large bowl, using a spatula, mix together the Saint Agur Blue Cheese, beaten egg, ground almonds and icing sugar until you have a smooth paste.
Add the flour, grated apple, dried cranberries and ground cinnamon. Mix again until you have an even mixture.
Using the 9cm pastry cutter, cut out 20 discs and set to one side. You may need to roll out the trimmings to ensure you have enough discs.
Using a pastry brush, lightly brush the edge of 10 discs and arrange them onto 2 trays lined with greaseproof paper.
Spoon 50g (2 x large tablespoons) of the mixture into the centre.
Cover with the remaining discs of pastry and press firmly to seal the edges.
Brush the top of each with the remaining beaten egg and sprinkle with caster sugar.
At this stage you can freeze the pithiviers and bake them from frozen as and when you need them. Or simply bake a couple now and reserve those remaining in the freezer for a later date.
Bake the pithiviers in the oven for 25 minutes until golden brown.
Leave to cool for 5 minutes before dusting with icing sugar and serving.
I do hope you enjoy these delicious and light pithiviers. I have used Saint Agur Blue Cheese with grated apples and dried cranberries. It gives a wonderful savouriness to the sweet apple and tartness of the cranberries. These little pithiviers are delicious on their own or served with a generous dollop of crème fraîche.
Credits: Recipe © Raymond Blanc / Photo © Chris Terry
Special equipment
9cm pastry cutter
Pastry brush
Greaseproof paper
For the pithiviers
2 x packets all butter puff pastry, ready rolled
70g Saint Agur Blue Cheese, softened at room temperature
1 large egg, beaten, free-range/organic
60g ground almonds
50g icing sugar
10g plain flour
1 Bramley apple, grated
50g dried cranberries
½ tsp ground cinnamon
To glaze
1 egg, beaten, free range/organic
20g caster sugar for sprinkling
1tbsp icing sugar for dusting
PRODUCT
View Method
Recipe Method
Pre-heat the oven to 190°C.
In a large bowl, using a spatula, mix together the Saint Agur Blue Cheese, beaten egg, ground almonds and icing sugar until you have a smooth paste.
Add the flour, grated apple, dried cranberries and ground cinnamon. Mix again until you have an even mixture.
Using the 9cm pastry cutter, cut out 20 discs and set to one side. You may need to roll out the trimmings to ensure you have enough discs.
Using a pastry brush, lightly brush the edge of 10 discs and arrange them onto 2 trays lined with greaseproof paper.
Spoon 50g (2 x large tablespoons) of the mixture into the centre.
Cover with the remaining discs of pastry and press firmly to seal the edges.
Brush the top of each with the remaining beaten egg and sprinkle with caster sugar.
At this stage you can freeze the pithiviers and bake them from frozen as and when you need them. Or simply bake a couple now and reserve those remaining in the freezer for a later date.
Bake the pithiviers in the oven for 25 minutes until golden brown.
Leave to cool for 5 minutes before dusting with icing sugar and serving.
