Rounds with raisins, walnuts and Parmigiano Reggiano spread

Desserta couple of hours24 months


Serves 4

1 rectangle of puff pastry

100 g slivers of Parmigiano Reggiano cheese

80 g walnut kernels

60 g raisins

Fresh thyme

1 egg

200 g mascarpone

60 g Parmigiano Reggiano, grated

1 tablespoon

Acacia honey

White pepper


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.

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