Culinary Art Kitchen 2024.Dec.
Ingredients
| Fig | 1-2 pieces ... Peel and slice into rounds |
| Gorgonzola | As needed ... Finely chopped |
| Honey | As needed |
Stick Pie
| Frozen puff pastry sheet | 1 sheet ... Thaw in the refrigerator for 30 minutes |
| Grated lemon zest | |
| Egg yolk | 1/3 piece |
| Bread crumbs | As needed |
| Rock salt | As needed |
Instructions
- Dust a cutting board with flour (strong flour), place the puff pastry sheet on it, and roll it out to about 2mm thickness with a rolling pin.
- Brush the surface with a mixture of egg yolk and water (1/2 teaspoon). Sprinkle lemon zest evenly, fold into thirds, and roll again with the rolling pin.
- Cut into 1cm x 10cm sticks, twist both ends, brush with the egg yolk mixture, and coat with bread crumbs.
- Bake in a preheated oven at 190°C for 15 minutes. Sprinkle freshly ground rock salt on the hot pastries.
- Place the figs and Gorgonzola on a plate, drizzle with honey, and serve with the baked stick pies.