Goat cheese twister, with herbs, sesame, green pepper dip & Delvaux blonde
12
persons
: easy
: 30 minutes
Ingredients
- 2 rolls of puff pastry
- 125 grams of goat cheese
- 25 grams of fresh herbs (thyme, parsley, rosemary, basil, mint)
- 1 egg
- sesame seed
- 1 green pepper
- 3 tbsp of Greek yoghurt
- 1 cl white wine vinegar (sauvignon blanc)
- 2 cl of olive oil
- pepper and salt
Preparation
- Put the green pepper under a hot grill. Turn it regularly until evenly colored black. Remove it from the oven and put in a plastic bag for 2 minutes. Remove it from the bag and scrape the black skin with a knife
- Sprinkle your worktop with flour and place the first sheet of puff pastry. Place the dough on the baking sheet and spread the goat's cheese evenly. Now chop all the fine green herbs and sprinkle them over the cheese. Put the second sheet of puff pastry and place the dough on a baking paper
- Sprinkle the top with a little extra flour and roll out with the rolling pin in all directions. Cut into a nice rectangular dough by cutting off the edges. Then cut thin strips about 1.5 cm wide. For each strip, turn the top one stroke to the left, the bottom one stroke to the right
- Whisk the egg yolk and add a dash of milk. Brush the twisters with the egg yolk and sprinkle with sesame seeds. Bake the twisters in a preheated oven at 170° C for 15 minutes
- Put the chopped pepper, the olive oil and the vinegar in the blender and mix smooth. Put the green pepper paste in a jar, add pepper and salt and mix in the Greek yogurt. Taste and season if necessary.
beerpairing
The green pepper nicely interacts with the delicate Sauvignon blanc aroma, characterized by citrus and banana flavors. Our expert panel was unanimous: one way or another, the green pepper adds a pleasant typical fruity flavor to the beer. During the development of the Bapa, we played this trump even further by adding the Sauvignon Blanc wine vinegar, which even intensifies the taste bridge between the snack and the beer.
