🍯 Sweet Puff Pastries with Young Casera and Wildflower Honey – The crunchy dessert with a surprising heart
An unexpected and delicious dessert that combines the crunchiness of fried dough with the soft and salty heart of Young Casera, all enhanced by citrusy aromas and a shower of warm wildflower honey. The sweet puff pastries with Casera are perfect as an original dessert, to amaze guests with a typically Valtellinese pairing 🍋🧀🍊
It combines tradition and fantasy in an... irresistible bite! 😍
📝 Ingredients (for about 8-10 pastries)
- 200 g of white flour 00
- 50 g of fine buckwheat flour
- 30 g of sugar
- 30 g of butter
- 1 egg yolk
- 100 g of Young Casera cheese (without rind)
- Juice and zest of lemon and orange (unwaxed)
- 1 small glass of grappa
- A pinch of salt
- Peanut oil for frying
- 4 tablespoons of wildflower honey
- Icing sugar to taste
👨🍳 Preparation
- Prepare the dough: mix the two flours with sugar, softened butter, yolk, grappa, citrus zest and juice, and a pinch of salt.
- Work the mixture well until you obtain a smooth and homogeneous dough. Cover it and let it rest for 30 minutes.
- Cut the Young Casera cheese into thin slices, removing the rind.
- Roll out the dough into a thin sheet and cut out discs of about 9-10 cm in diameter.
- Lightly brush the base of the discs, add the cheese in the center and close with a second disc. Press the edges well to seal.
- Fry the pastries in peanut oil at 170°C until golden.
- Drain them on paper towels, then drizzle with warm wildflower honey and dust with icing sugar.
✨ Delicious Tips
- You can add a spicy note with a pinch of cinnamon or anise in the dough.
- Serve them hot to best savor the contrast between the melting cheese and the sweetness of the honey 🍯
📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.
