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recipe by Kenwood https://kenwoodworld.com/
Buttery, flaky and easy to put together these cream cheese pastries are a must try recipe. The sweet onion chutney and raisins in the filling are a fantastic contrast with the savoury kale and blue cheese, with pine nuts for added crunch and a light garnish of sumac oil before serving. For the filling you could use a stronger blue cheese such as Roquefort, or a milder one such as Dolcelate if you prefer and replace the kale by some cavalo nero. Also ensure you use full fat cream cheese. Once you have completed the lattice stage, you can transfer the baking tray of pastries to the freezer until they are frozen solid. You can then remove them from the tray and transfer them to a freezer bag until ready to bake. Bake from frozen after brushing with egg wash, 180°C for 35-45 minutes; ensure they are piping hot throughout. They can be stored in the freezer for up to six months.
recipe updated 19 Feb. 2024