French Puff Pastry with Roquefort and Walnuts - Allumettes au Roquefort - 9g Carbs, trace Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs Veggie
1 cup mashed Roquefort cheese
1/4 cup coarsely crushed walnuts
1 tablespoon finely chopped fresh parsley leaves freshly ground black pepper -- to taste
2 tablespoons heavy cream
1/2 pound store-bought puff pastry
1 large egg -- beaten
Preheat the oven to 400F.
In a medium-size bowl, mix the Roquefort cheese, walnuts, parsley, pepper and cream until smooth. If desired, fill a small pastry bag fitted with a 1/4-inch nozzle with the stuffing. Prepare the puff pastry by rolling it out into 2 rectangles about 1/8-inch thick and not wider than 9-inches and about 12 inches long.Pipe 1/2-inch long lines of stuffing on the bottom 4-inches of each sheet of the puff pastry, leaving a space at the edges and in between each of 6 columns of stuffing. (If you are not using a pastry bag, spoon the stuffing in neat columns.). Fold the top portion over the bottom portion of the puff pastry with its columns of stuffing and seal the edges. Cut into 6 batons and crimp the edges closed with the tines of a fork. Make sure the pastries are well sealed so no stuffing oozes out.Arrange the pastries on an ungreased baking sheet. Brush the tops with the egg wash. Bake until golden, about 20 minutes. Serve warm.
Makes 12 pastries, 6 servings
Author Note: The town of Roquefort in the Haut Languedoc sits on a limestone plateau that is highly permeable. Water disappears into the ground to carve caverns and grottos. Here at the foot of the 'causses', air move through vertical passageways, allowing for a constant humidity and temperature ideal for the growth of a certain bacterial that turns ordinary white ewe's cheese into blue cheese. One such system of grottos is at Roquefort, and it gave birth to that famous cheese. Cheese is a great, cheap source of protein, and French peasants made fortunes in about 1698 by carrying cheese to the armies fighting in Italy and Germany. Nevertheless, cookery books of the time barely mention cheese, rarely giving their names or describing their qualities. As late as 1702, the medieval writer Louis Lemery recognized only three great cheeses: Roquefort, Parmesan, and those from Sassenage in the Dauphine. But Roquefort was a cheese that local cooks used in their cooking, especially pastries - for example, 'garis', a brioche made with Roquefort cheese, or the typical hors d'oeuvre, called 'allumettes au Roquefort', which is incredibly rich. These allumettes end up being short and squat, but you can make them 3 inches long and 1 1/2 inches wide. If using puff pastry, defrost according to package instructions.
Cuisine: "French"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "12 pastries"
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Per Serving (excluding unknown items): 169 Calories; 13g Fat (67.8% calories from fat); 5g Protein; 9g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 223mg Sodium
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat
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