Paprika Arlettes with Blue Cheese dip

Makes approx 30

Ingredients

250g/ ½ pkt of all butter puff pastry, defrosted if frozen

1 egg, beaten

1 ½ tsp paprika

Sea salt for sprinkling

For the cheese

150g/5 ½ oz creamy blue cheese- we used St Agur

75g/3oz cream cheese

Black pepper

30g/1oz toasted walnuts, chopped

Apple slices to decorate

Method

Preheat the oven to 200c/fan 180/gas 6.

Roll out the pastry on to a lightly floured surface to a rectangle measuring approx 20 x 27cm (8inx 10 ½ in). Brush with beaten egg and then sprinkle over the paprika and rub over to make it as even as possible. Sprinkle over the sea salt.

With the long end towards you roll up the pastry quite firmly and then cut into 1cm (just under ½ in) slices. They should look like a spiral.

Line up about 5 at a time on a floured worktop and then give them a quick roll so they are fairly thin or pass them through a pasta machine on the second thinnest setting. (If not quite thin enough, roll through again) Place them on a baking sheet lined with baking parchment. You will probably need about 3 baking trays or do them in batches. ( If you don’t have a pasta machine just roll thinly with a rolling pin).

Place another piece of baking parchment over the top and then weigh down with another baking sheet. Bake for 9-10 minutes until crisp and golden, leave to cool on a wire rack.

Toast the walnuts in a dry pan until golden and roughly chop, set aside.

Mix together the cheeses with a little black pepper and either put in a piping bag or spoon onto piece of cling film and roll up to form a log shape. Refrigerate until ready to use.

To serve, pipe or place the log of blue cheese on a large serving platter and scatter over the toasted walnuts. Take a few arlettes and place them at angles in the blue cheese along with a couple of slices of apple. Dress the plate with a few more arlettes and a wedge of cheddar and the remaining apple slices.

 

To get ahead : the arlettes can be made up to 2 days ahead and stored in an airtight container .

The blue cheese can be made up to 2 days ahead and refrigerated

 

To Freeze: the uncooked swirls can be rolled out and packed in a container with clingfilm or parchment between each one. Bake from frozen adding a minute to the timing.

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