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Cheddar, Quince and walnut millefeuille


Serves 4

Ingredients

  • 375 puff pastry (makes 8 rectangles)
  • 100g creme fraiche
  • 200g sharp cheddar, finely grated (vintage mersey valley is perfect for this dish)
  • 100g whole walnuts in the skins, roasted then rubbed while hot in a tea towel to take off the bitter skins, chopped
  • 100g quice paste, chopped into small squares

Method

  1. Preheat oven to 220 (200 fan-forced)
  2. Cut 10 x 4cm rectangles of pastry and place on a baking tray lined with baking paper. Prick all over with a fork. Bake in preheated oven for 20 mnutes or until golden. Remove from oven and allow to cool. Take excess pastry out of the centre to reduce the amount of pastry in the finished dish if desired.
  3. Combine creme fraiche and cheddar together, stirring to a smooth paste. Split the pastry rectangles in half and spread half the creme fraiche mixture on the lower halaves, top with half the quantity of quince pasted and walnuts and sandwich together with the pastry tops. Top with the other half of the creme fraiche mixture and sprinkle the remaining halv of of quice paste and walnuts, place in the oven at 200 for 3 minutes or unitl the cheese begins to melt
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Notes & Tips

This is a super rich dish but perfect match for a good Cabernet Shirax wine from the Barossa

Recipe Rating

4
Preparation Time: 15M
Cooking Time: 25M

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