Rounds with raisins, walnuts and Parmigiano Reggiano spread

  • Difficoltà


  • Stagionatura

    18 months

  • Serves 4
  • 1 rectangle of puff pastry
  • 100g slivers of Parmigiano Reggiano cheese
  • 80g walnut kernels
  • 60g raisins
  • fresh thyme
  • 1 egg
  • 200g mascarpone
  • 60g 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 1cm 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.