Apple & White Cheese Pastries

By Helen
  • Cook: 30 min
  • Servings: 4

Ingredients

  • 1 package ready-made puff-pastry - preferably made with butter
  • 2 dessert apples - red varieties look the best
  • 1 tbsp butter
  • 2 slices Apetina® Classic Block - cut into 0,5 cm cubes
  • 1 tbsp pine nuts
  • 4 dried apricot halves - cut into small pieces
  • 1 tbsp honey or maple syrup

Twist

Danish pastries and apple tarts are usually sweet. The addition of a few cubes of salty cheese makes a nice contrast.

Serving

Serve warm. You can use any leftover pastry to make pizza tarts – simply spread with tomato and your favourite toppings

Danish pastries come in endless variations and are popular for breakfast or as a treat with afternoon coffee or tea. I've cheated a little by using ready-made puff pastry.

Danish pastries and croissants are usually made with a laminated, yeasted dough, which you can make at home, or you can do as I have done here - take a shortcut and use ready rolled puff pastry. You will find ready-made puff pastry in the chilled section at the supermarket, usually with the butter and spreads. Buy the best you can, ideally one made with real butter.

Instructions:

Preheat the oven to 190°C/Gas 5. Cut the pastry in half, and then into 4 pieces. Wrap the carefully spare up half and return to the fridge or freeze – or you can choose to double the portion to 8 servings. Use the point of a knife and score a smaller rectangle on each pieces of pastry, about 1/2 cm from the edge. Arrange the pastry pieces on a piece of on a baking sheet lined with parchment.

Core the apples and cut each into about 12 wedges. Melt the butter in a frying pan and cook the apples for about 5 min. on each side until they start to turn golden. Arrange the apple slices on each piece of pastry and sprinkle with the pine nuts, chopped apricots and Apetina cubes. Drizzle with the maple syrup or honey.

Bake according to the instructions on the pastry wrapper (usually about 20-25 min.) until the pastry has risen and is golden brown. Remove from the oven and allow to stand for a few minutes, then cool on a wire rack.