Puff Pastry Squares with Roquefort and Walnuts
Discover these sophisticated bites that combine the buttery crispness of puff pastry with the creamy power of Roquefort, softened by the rustic crunch of walnuts. Perfect for a chic appetizer or a refined starter, this flavor combination will impress your guests with minimal effort. Get ready to receive compliments for this recipe, as elegant as it is simple to make, ideal for enhancing your sharing moments.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C (350°F). Unroll the puff pastry. Cut into 6 equal squares of about 8x8 cm.
- 2
Brush the surface of each square with the beaten egg yolk (mixed with a teaspoon of water or milk). For a flakier effect, score a border 1 cm from the edge with the tip of a knife.
- 3
Place the squares on a baking tray (with or without parchment paper). Bake in the middle of the oven for 12 minutes, until golden and crispy. Let cool on a rack.
- 4
Meanwhile, prepare the filling: in a bowl, finely crumble the Roquefort with a fork. Add the heavy cream and mix until smooth.
- 5
Incorporate the chopped chives. Taste and generously pepper (do not add salt, the cheese is already salty).
- 6
Once the puff pastry bases are slightly warm, place a heaping teaspoon of the Roquefort cream in the center of each square. Top each with 2 walnut halves. Optional: add a light drizzle of honey.
- For perfect puff pastry, make sure it is well browned during baking. Pale pastry will be soft.
- Always taste the filling before adding salt, as Roquefort is already very salty. The cream and optional honey balance the flavors.
- To enhance the aroma of the walnuts, toast them in the oven at 180°C for 5 minutes before using. Let them cool.
- Top the squares at the last moment, when the bases are still warm, to prevent them from becoming soggy.
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