Wine-Cheese-Dessert on crispy puff pastry
| Ingredients | for 4 Persons |
| 3 tbsp. | Butter |
| Salt | |
| 100 g | Herb crème fraîche |
| 3 tbsp. | Finely chopped herbs (e.g. parsley, chervil, tarragon) |
| 100 ml | Dry sherry |
| 1 tbsp. | Milk or cream for coating |
| 4 pcs. (250 g) | “Bauer Bavarian Wine-Cheese“ |
| 1 tsp. | Ginger |
| 1 tsp. | Finely grated ginger |
| 500 g | Fresh small mushrooms |
| 1 | Egg yolk |
| Pepper | |
| 450 g | Frozen puff pastry (approx. 4 slices) |
Making
1. defrost the puff pastry, roll out the slices and cut out large round slices (Ø 20 cm) using a pastry wheel. Place them on a baking tray lined with baking paper, mix the egg yolk and milk and brush the pastry with the mixture. Then bake the pastry sheets in a preheated oven at 220 °C (top heat) for a few minutes until they are golden yellow.
2. while they are baking, clean the mushrooms with a cleaning brush, season them with salt and pepper and fry them in butter in a pan. Sprinkle over the chopped herbs and grated ginger, deglaze with sherry and simmer for 3 to 4 minutes. Meanwhile, cut the four "Bauer Bavarian wine cheeses" lengthwise so that they look like little moons.
3. now cover the now cooled pastry sheets with the seasoned mushrooms and a little sauce and place the wine cheese moons in the middle, then sprinkle with a little grated ginger. Place the puff pastry plates in the preheated oven at 150 °C (top heat) for approx. 5 minutes until the cheese starts to melt. Serve the dumplings with a herb crème fraîche.
