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Cheddar, Quince and Walnut Millefeuille
from the ABC's "The Cook and the Chef", March 5, 2008
Ingredients
Serves: 4 dependant on size
375 g puff pastry (makes 8 rectangles)
100g crème fraîche
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 quince paste, chopped into small squares
Method
Preheat oven to 220°C (200°C fan-forced).
Cut 10 x 4 cm 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
minutes 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.
Combine crème fraîche and cheddar together, stirring to a smooth paste.
Split the pastry rectangles in half and spread half the crème fraîche
mixture on the lower halves, top with half the quantity of quince paste and
walnuts and sandwich together with the pastry tops. Top with the other half of
the crème fraîche mixture and sprinkle the remaining half of quince paste
and walnuts place in the oven at 200C for 3 minutes or until the cheese begins
to melt.
This is a super rich dish but perfect match for a good Cabernet Shiraz wine
from the Barossa.
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Why Australian Walnuts are better:
Free from Pesticides
Free from chemical treatments
100% sold in the year of harvest
They taste better
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