Ingredients
14 oz (396.9g) Puff pastry (shop bought)
10 oz (283.5g) Goat's cheese log
1 Egg
1 Splash of milk
1 Lemon, juiced
2 tbsp Olive oil
1 pinch Salt and pepper
1 tbsp Granulated sugar
Method
Sources
📖
Recipe1M+
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Recipe1M+
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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Clean yolk-white separation — essential for meringues and custards
Tapered rolling pin for pastry work, lamination
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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French pastry masterclass — pâte brisée, feuilletée, choux, puff
Clean yolk-white separation — essential for meringues and custards
Tapered rolling pin for pastry work, lamination
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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pre-heat the oven to 180oc/gas mark 6. roll out the puff pastry to a rectangle 40cm by 25cm, place it on a pre greased baking sheet and place into the fridge. using a hot, wet knife cut the goats cheese in half-length ways and then into at least 15 slices. remove the pastry from the refrigerator, and using a fork puncture holes into it. beat the egg with a little milk and brush all the edges of the pastry, cover the pastry with the goat's cheese, sprinkle over all the berries and place this into the fridge whilst you make the syrup. finely chop up the chillies, add to a saucepan with the sugar lemon juice, olive oil, salt and pepper. gently heat the mixture to just dissolve the sugar. remove the pastry and goat's cheese from the fridge, using a pastry brush over the berries and goats cheese with the syrup and bake in the oven for 20 -30 minutes. allow to cool.