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Starters and side dishes
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Holiday season
Honeycrisp apple pastilla with old cheddar Le Cru du clocher
Portions:
4 portionsIngredients
- 1 large Honeycrisp apple, peeled and diced
- 15 ml (1 tablespoon) butter
- 110 g (1/4 lb) Le cru du Clocher cheese, cut into small cubes
- 30 ml (2 tablespoons) chopped dried cranberries
- 30 ml (2 tablespoons) sunflower seeds
- 30 ml (2 tablespoons) chopped pecans
- 4 sheets of phyllo dough
- 60 ml (4 tablespoons) olive oil
- 500 ml (2 cups) Tradition apple juice
- 4 coriander seeds
- 1 cinnamon stick
- 1.5 ml (1/4 teaspoon) ground nutmeg
- 60 ml (4 tablespoons) dried cranberries
Preparation
- Preheat oven to 175°C (350°F).
- Cook apple cubes in butter until golden. Pour into a bowl. Add cheese, cranberries, sunflower seeds, pecans and mix.
- Brush sheets of phyllo dough with oil and stack in pairs. Spread with apple mixture and roll into two cylinders. Refrigerate.
- Combine apple juice and spices and reduce by 80-90% to syrup texture. Strain through a sieve. Add cranberries to reduced juice.
- Oil the outside of the cylinders and place them on a baking sheet lined with parchment paper. Bake until golden-brown, turning on all sides. Cut each cylinder in half, then bevel each half. Serve with the reduced juice and a few pieces of julienned apple.
This recipe was created by chef Yan Garzon of the Hotel Mortagne's Sens restaurant.
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