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Brick parcel with pear, Gorgonzola and chicory

updated

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Ingredients for 2 servings:

  • 4 sheets of dough (brick dough sheets)
  • Butter, liquid
  • 1 pear(s) (e.g. Williams)
  • 60 g Gorgonzola
  • 1 chicory
  • 1 handful of cashew nuts, hot
  • Cinnamon
  • Ras el Hanout

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

crispy snack

Core and quarter the Williams pear. Finely chop the chicory (without the stem). Dice the Gorgonzola. Spread out the brick pastry bases and brush with melted butter. Place a pear quarter, chicory strips, cheese, and cashews in the lower third. Sprinkle the pear with cinnamon and sprinkle a little Ras el Hanout on top. Roll up a piece from the bottom, then fold in the sides and continue rolling upwards. Place on a baking sheet lined with baking paper, seam-side down. Bake in a preheated oven at 200°C (top/bottom heat) for about 10 minutes, until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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