Fake milhojas of manchego cream and membrillo
Directions
- 1Trim off the rind and cut the Manchego cheese into cubes.
- 2Warm up the Manchego cheese with some heavy cream and sugar in a pan.
- 3Infuse the cheese, cream, and sugar mixture for about 10 minutes.
- 4Blend the whole mixture until smooth.
- 5Strain the blended mixture through a fine sieve to get rid of any lumps.
- 6Cover the cream mixture and cool it down in the fridge for 24 hours.
- 7Chop the walnuts for the nueces garrapiñadas (candied walnuts).
- 8In a pan, heat sugar and water to create a syrup.
- 9Add the chopped walnuts to the syrup and cook over medium heat, stirring until the moisture evaporates and the sugar crystallizes.
- 10Increase the heat and continue stirring until the sugar melts again, forming a caramel coating on the walnuts.
- 11Spread the candied walnuts on a tray to cool down.
- 12Mix butter and honey to create a paste for the milhojas.
- 13Layer sheets of filo pastry (4 layers), brushing each with the honey-butter mix as glue.
- 14Once you have a block of eight layers, cut them into even rectangles.
- 15Bake the filo pastry rectangles in the oven at 190 degrees Celsius for six minutes.
- 16Whip the cold Manchego cream using an electric whisk.
- 17Transfer the whipped cream to a piping bag.
- 18Slice the membrillo into thin ribbons using a slicer.
- 19Assemble the milhojas by layering a base of fake puff pastry, Manchego cream, candied walnuts, quince slice, more Manchego cream, and another pastry rectangle on top.
- 20Optionally, dust with icing sugar for serving.
Ingredients
- 300 g Manchego cheese
- 250 g heavy cream
- 30 g sugar
- 150 g walnuts
- 150 g sugar
- 80 ml water
- 8 large sheets filo pastry sheets
- 100 g butter
- 100 g honey
- 100 g quince paste
- icing sugar
Equipment
knifepanblenderstrainerbowlplastic wrapcutting boardbaking trayovenelectric whiskpiping bagslicerspatula
Tips
- For the Manchego cream, ensure the cream is really cold before whipping it, otherwise it won't work.
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