Rounds with raisins, walnuts and Parmigiano Reggiano spread
1 rectangle of puff pastry
100 g slivers of Parmigiano Reggiano cheese
80 g walnut kernels
60 g raisins
200 g mascarpone
60 g Parmigiano Reggiano, grated
Slightly beat the egg with a tablespoon of milk.
Roll out the rectangle of puff pastry, brush it with the egg and top with the Parmigiano Reggiano slivers.
Top with chopped walnuts and raisins. Sprinkle with thyme leaves and roll to form a cylinder. Cut slices of 1 cm thickness and arrange them on a tin covered with baking paper. Slightly brush with beaten egg and put in the oven at 180°C for 10-12 minutes.
Mix mascarpone, grated Parmigiano Reggiano and honey together. Dress with pepper to taste.
Serve the rounds with the Parmigiano Reggiano cream.