Cheese and Apple Puffs Recipe Video
Chef Walter Staib of City Tavern in Philadelphia makes delicious desserts with apples and Dietz and Watson cheese. Watch the recipe video below and try it yourself!
Ingredients
Orange-Pecan Crêpes
Overnight Preparation Required
Raisins
1/2 cup raisins
2 tablespoons Grand Marnier
Crêpe Batter
2 1/4 cups all-purpose flour
3 eggs, beaten
2 cups plus 2 tablespoons whole milk
2 tablespoons Grand Marnier
3 tablespoons clarified butter or olive oil (see Chef’s Note)
Zest of 1 orange
1/2 cup finely chopped pecans
Pinch of freshly grated nutmeg
Pinch of salt
Filling/Assembly
1 pound Dietz & Watson® Monterey Jack, shredded
Zest of one orange
Pinch of freshly ground cinnamon
Powdered sugar, as needed
2 tablespoons Kirschwasser (cherry eau de vie)
2 tablespoons Grand Marnier
Makes 12 Purses;
Serves 4
Blueberry, Hazelnut & Bergenost Phyllo Purses
Overnight Preparation Required Blueberries
1 cup dried blueberries
2 tablespoons Frangelico
Phyllo Purses
½ cup finely chopped hazelnuts
2 cups Dietz & Watson® Triple Cream Bergenost, shredded
2 packages prepared phyllo dough
1 cup clarified butter (see Chef’s Note)
3 vanilla beans, sliced lengthwise into 4 strips each
Sabayon
8 egg yolks
1/4 cup granulated sugar
3 tablespoons white wine
3 tablespoons Frangelico
Directions
Prepare the Raisins:
Place the raisins in a small glass bowl and sprinkle with the Grand Marnier. Allow to soak overnight.
Prepare the Crêpe Batter:
Combine all of the ingredients in a large bowl, mixing until smooth. Heat a large nonstick sauté pan over medium heat. Pour in just enough batter to thinly and evenly coat the pan (about 1/3 to 1/2 cup). Cook for about 30 seconds, flip the crêpe with a spatula, and cook on the second side for another 30 seconds. Turn the crêpe out onto a plate, cover loosely with a towel to keep warm, and continue with the remaining batter.
Prepare the Filling:
In a medium mixing bowl using a fork, mash together the soaked raisins and cheese to make the filling. Spread a portion out over each crêpe, fold in the sides and roll up. To serve, place two crepes on each plate and dust with the powdered sugar. Combine the kirschwasser and Grand Marnier in a small saucepan and heat (very carefully) over low heat. Once warm, flame with a match and pour over the crepes while flaming.
Apple & Cheddar Turnovers
Preheat the oven to 350°F and line a baking sheet with parchment paper. Melt the butter in a medium skillet over medium heat. Add the apples, 1/2 cup of the sugar, cinnamon and nutmeg and sauté just until the apples are slightly soft. Remove from the heat and allow to cool. Once cool, transfer to a large mixing bowl and add the cheddar, mixing until well combined. Lightly dust a work surface with flour and roll the puff pastry to a 1/4-inch thick 12 x 18-inch rectangle, trimming the edges as necessary. Cut the pastry first in half lengthwise and then cut each half into thirds. Place 2-3 tablespoons of the apple filling in the center of each puff pastry square. Lightly brush the edges of the pastry squares with egg wash, fold into triangles, and press the edges with the tines of a fork to seal. Arrange the turnovers on the prepared baking pan and make three 1/2-inch slits on the top of each turnover. Brush the turnovers with the egg wash, and chill in the refrigerator for 30 minutes.Brush the chilled turnovers again with egg wash, and sprinkle with the sugar. Bake the turnovers until golden brown, about 20 minutes, and serve hot with a scoop of vanilla ice cream.
Blueberries
Place the blueberries in a small glass bowl and sprinkle with the Frangelico. Allow to soak overnight.
Phyllo Purses
Preheat the oven to 375°F and line a baking sheet with parchment paper sprayed with non-stick cooking spray. In a large mixing bowl, mix together the soaked blueberries, hazelnuts and Bergenost until well combined. On a work surface, lay out the phyllo dough and cut into 5-inch squares. Brush generously with the clarified butter to keep moist. Place a tablespoon of the filling into the center of each square, then gather up the sides to make a purse. Tie the tops with a vanilla bean strip and place on the baking sheet. Place in the oven and bake until golden brown, about 5-8 minutes. Remove and allow to cool slightly.
Sabayon
Prepare a double boiler, making sure the water doesn’t touch the top portion, and maintain at a simmer. Whisk together the egg yolks, sugar, wine and Frangelico in the top portion and continue to whisk vigorously until thickened and foamy, about 5 minutes. (To prevent the eggs from scrambling, constantly whisk the sabayon and remove the top portion of the double boiler once or twice if it appears to be cooking too quickly.) To serve, ladle a bit of the Sabayon into the center of a place or deep bowl and arrange three of the purses in the pool of Sabayon.
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Place the raisins in a small glass bowl and sprinkle with the Grand Marnier. Allow to soak overnight.
Prepare the Crêpe Batter:
Combine all of the ingredients in a large bowl, mixing until smooth. Heat a large nonstick sauté pan over medium heat. Pour in just enough batter to thinly and evenly coat the pan (about 1/3 to 1/2 cup). Cook for about 30 seconds, flip the crêpe with a spatula, and cook on the second side for another 30 seconds. Turn the crêpe out onto a plate, cover loosely with a towel to keep warm, and continue with the remaining batter.
Prepare the Filling:
In a medium mixing bowl using a fork, mash together the soaked raisins and cheese to make the filling. Spread a portion out over each crêpe, fold in the sides and roll up. To serve, place two crepes on each plate and dust with the powdered sugar. Combine the kirschwasser and Grand Marnier in a small saucepan and heat (very carefully) over low heat. Once warm, flame with a match and pour over the crepes while flaming.
Apple & Cheddar Turnovers
Preheat the oven to 350°F and line a baking sheet with parchment paper. Melt the butter in a medium skillet over medium heat. Add the apples, 1/2 cup of the sugar, cinnamon and nutmeg and sauté just until the apples are slightly soft. Remove from the heat and allow to cool. Once cool, transfer to a large mixing bowl and add the cheddar, mixing until well combined. Lightly dust a work surface with flour and roll the puff pastry to a 1/4-inch thick 12 x 18-inch rectangle, trimming the edges as necessary. Cut the pastry first in half lengthwise and then cut each half into thirds. Place 2-3 tablespoons of the apple filling in the center of each puff pastry square. Lightly brush the edges of the pastry squares with egg wash, fold into triangles, and press the edges with the tines of a fork to seal. Arrange the turnovers on the prepared baking pan and make three 1/2-inch slits on the top of each turnover. Brush the turnovers with the egg wash, and chill in the refrigerator for 30 minutes.Brush the chilled turnovers again with egg wash, and sprinkle with the sugar. Bake the turnovers until golden brown, about 20 minutes, and serve hot with a scoop of vanilla ice cream.
Blueberries
Place the blueberries in a small glass bowl and sprinkle with the Frangelico. Allow to soak overnight.
Phyllo Purses
Preheat the oven to 375°F and line a baking sheet with parchment paper sprayed with non-stick cooking spray. In a large mixing bowl, mix together the soaked blueberries, hazelnuts and Bergenost until well combined. On a work surface, lay out the phyllo dough and cut into 5-inch squares. Brush generously with the clarified butter to keep moist. Place a tablespoon of the filling into the center of each square, then gather up the sides to make a purse. Tie the tops with a vanilla bean strip and place on the baking sheet. Place in the oven and bake until golden brown, about 5-8 minutes. Remove and allow to cool slightly.
Sabayon
Prepare a double boiler, making sure the water doesn’t touch the top portion, and maintain at a simmer. Whisk together the egg yolks, sugar, wine and Frangelico in the top portion and continue to whisk vigorously until thickened and foamy, about 5 minutes. (To prevent the eggs from scrambling, constantly whisk the sabayon and remove the top portion of the double boiler once or twice if it appears to be cooking too quickly.) To serve, ladle a bit of the Sabayon into the center of a place or deep bowl and arrange three of the purses in the pool of Sabayon.
Please see video
For more information please visit: http://www.chefskitchen.tv
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
See Chef Walter Staib preparing simple and delicious puffs with apples and cheese. The apples here are sweetened and flavored with just cinnamon for a perfect aroma. Watch the recipe video and try it yourself to impress your family and friends!Chef
