The pastry baskets with mascarpone, gorgonzola, and raspadura are simple and delicious to prepare. Delicious puff pastry baskets filled with a delicate mascarpone and gorgonzola filling, they are then garnished with chestnut honey, walnuts, and raspadura, one of the typical cheeses from Lodi. Perfect to serve as an appetizer or starter on special occasions, like during this holiday season.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Christmas, All Seasons
Ingredients
- 1 sheet puff pastry (rectangular)
- 7.8 oz mascarpone
- 3.9 oz gorgonzola (sweet)
- 1 egg yolk
- 1 tbsp milk
- to taste walnut kernels
- to taste chestnut honey
- to taste raspadura
- to taste dried borlotti beans (for blind baking)
Tools
- Kitchen Scale
- Bowl
- Spoon
- Mixer
- Teaspoon
- Spatula
- Mortar
- Piping Bag
- Glass
- Muffin Pan
- Fork
- Small Bowl
- Brush
- Knife
Steps
To prepare the pastry baskets with mascarpone, gorgonzola, and raspadura…
Unroll the puff pastry sheet and use a knife to cut out 9 squares.
Then take the muffin pan (non-stick) and place the puff pastry inside, forming baskets by shaping the edges with your fingers.
Prick the bottom of each basket with the tines of a fork, place a piece of parchment paper from the package on the bottom of each basket, and then add dried borlotti beans for blind baking. This way, they won’t puff up.
Break the egg and pour the yolk into a small bowl, then use the brush to glaze the edges of each basket, being careful not to let it drip onto the beans.
Bake the baskets in a preheated oven at 356°F and cook them for 20 minutes in static mode.
Once cooked, remove them from the oven and let them cool. Then remove the beans and parchment paper carefully so as not to break the baskets.
While the baskets are baking or cooling, prepare the filling.
In a bowl, pour the mascarpone, sweet gorgonzola, and 1 or 2 tablespoons of milk if necessary, and mix the ingredients with the mixer until you obtain a soft but not too fluffy cream.
Then take a tall, narrow glass that will act as support, place the piping bag with your preferred nozzle inside, open the end, and fill it with the mascarpone and gorgonzola filling you just prepared using a spoon or spatula.
Garnish the cream with walnuts coarsely chopped with the mortar or chopper, add chestnut honey, a sprinkle of pepper, and finally some raspadura shavings.
Storage
Store in the refrigerator in an airtight container for 24 hours. If you decide to prepare them in advance, I recommend preparing only the cream, as the pastry tends to soften.
Store in the refrigerator in an airtight container for 24 hours. If you decide to prepare them in advance, I recommend preparing only the cream, as the pastry tends to soften.
