Ingredients
- 500 g Stelvio Dop
- 250 g milk
- 230 g 1 puff pastry disc spread
- 30 g toasted hazelnuts
- 30 g toasted pine nuts
- 30 g flour
- 2 yolks
- butter
- honey
- salt
- pepper
Cut cut the Stelvio into small pieces and soak in milk for 1 hour, then transfer everything to a saucepan, add the flour, salt and pepper and cook stirring until the cheese has melted, for about 5 minutes. Turn off and add 1 egg yolk, stirring vigorously with a whisk.
Pour the mixture in a ring mold (ø 20 cm) buttered on the edge and lined on the bottom with food foil. Let cool to room temperature; then put in the refrigerator for at least 3 hours.
Cutlery a ring mold (ø 20 cm) in the center of the puff pastry disk and press it lightly, to trace a disk on the dough. Then fold the edge towards the disc, creating a sort of crown, as seen in the photos below.
Brush edge and center with 1 egg yolk beaten with a drop of water and pierce the pasta. Bake it at 200 ° C for 5-6 minutes, lower it to 180 ° C and cook for another 12-13 minutes. Remove from the oven and let cool.
Take away the ring of the mold and place the sheet, on the contrary, on top of the cheesecake. Turn everything together so that the cake is inside the puff pastry crown. Remove the base of the mold.
bake the cake at 60 ° C for 10 minutes, to slightly heat the puff pastry and soften the cheese. Serve with honey, hazelnuts and toasted pine nuts and, if desired, mixed sprouts.
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