Pastisset de Formatge i Mel
A sweet and savory pastry, typically made with a flaky dough filled with local cheese and drizzled with honey. It's a popular snack or dessert, showcasing the region's dairy and apiary products.
🧂 Ingredients
- 1 sheet Puff pastry(store-bought or homemade)
- 150 g Local semi-hard cheese(grated (e.g., a mild mountain cheese))
- 3 tbsp Honey(plus more for drizzling)
- 1 large Egg(beaten, for egg wash)
- 1 tsp Sugar(optional, for sprinkling)
👨🍳 Instructions
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Unroll the puff pastry sheet on a lightly floured surface. Cut it into desired shapes, such as squares or rectangles (approximately 10x10 cm).
- 3
In a small bowl, mix the grated cheese with 3 tablespoons of honey until well combined. This will form the filling.
- 4
Spoon a portion of the cheese and honey mixture onto one half of each pastry shape, leaving a small border around the edges.
- 5
Brush the edges of the pastry with the beaten egg wash. Fold the other half of the pastry over the filling to create a sealed pocket. Press the edges firmly with a fork to seal.
- 6
Place the pastissets on the prepared baking sheet. Brush the tops with the remaining egg wash.
- 7
If desired, sprinkle a little sugar over the tops for a slight caramelization.
- 8
Bake for 18-20 minutes, or until the pastry is golden brown and puffed up.
- 9
Remove from the oven and let them cool slightly. Drizzle with a little extra honey before serving warm.
💡 Pro Tips
- ✓Use a cheese that melts well but isn't too overpowering.
- ✓Ensure the pastry edges are well sealed to prevent the filling from leaking out.
- ✓Warm honey will be easier to mix and drizzle.
- ✓These are best served warm, shortly after baking.
🔄 Variations
- Add a pinch of cinnamon to the cheese and honey mixture for a warmer spice.
- Incorporate finely chopped dried fruits like apricots or figs for added texture and sweetness.
- For a savory twist, omit the honey in the filling and serve with a side of honey for dipping.