This recipe is so easy to adapt to so many other applications. This parmesan layering business is going to have you hooked. (Just sayin’) I think if you have never attempted to make the Iced Puff or Parmesan Puff Pastry, this is the recipe that should get you all ready to do so. There is nothing quite as amazing as your own puff pastry.
Set aside a day when you are home anyway, download the recipe, watch the video and off you go! Then follow that up with these gems. Sooo yummy, sooo pretty and well, sooo easy!
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- 1 Batch Parmesan Puff Pastry ready to roll or commercial puff pastry Recipe
- 150 g Parmesan, cubed
- Egg wash as needed
- 150 g Fresh Ricotta Cheese drained Recipe
- Pink Salt Flakes to taste BUY
- Freshly ground black pepper to taste
- 1 Punnet heirloom tomatoes (or mixture of small coloured tomatoes)
- Fresh basil leaves
- A few pine nuts, toasted
Preheat oven to 200°C and line 2 baking trays with paper.
Arrange the sheets of pastry along one bench. Brush with egg wash.
Place the Parmesan into TM bowl and mill 10 sec/speed 10.
Sprinkle about 2 tablespoons onto the first sheet of pastry. Cover with the second sheet of pastry and repeat. Cover again. Brush the third layer with the egg wash. Cut out 4 rounds and place onto a baking tray.
Repeat with the other batch of pastry if using.
Bake 10-15 minutes until well puffed and golden. Remove from oven and cool slightly.
Add the ricotta and seasoning to the remaining Parmesan in the TM bowl. Blend 10 sec/ speed 7.
Push the centre of each pastry round down with your hand a little. Spread with the cheese mixture. Top with the remaining ingredients. Serve immediately.