Here I am back after a few days of silence. I had gone to spend a very pleasant stay at Mont-Saint-Michel, in the Auberge de la Mère Poulard. It was great, and I’ll tell you more about it very soon… One day for the return and a small internet outage later, I can finally publish a new recipe.
Brocciu and spinach puff pastry… This is a recipe that I love!
It couldn’t be easier to make, and it’s delicious with any meal or side dish.
Brocciu is a Corsican cheese. Just like ricotta (recipe here), it is made from whey. The AOP fresh brocciu season runs from November to June. We are therefore at the very end of the season.
Outside of the brocciu production period, or if you cannot find any at home, it is possible to use the bush which is easily found or even ricotta.
Brocciu and spinach puff pastry
2 rolls of puff pastry (pure butter)
250 g brocciu
300g baby spinach
1 egg yolk
Wash and cut the largest stems of the spinach leaves if necessary.
Heat a little oil and fry the spinach leaves for a few minutes, until they wilt.
Pour the contents of the pan into a colander and let cool.
Squeeze the cold spinach leaves in your hands to remove as much water as possible.
Mix brocciu and spinach.
Preheat the oven to 200°C.
Cut 10 rounds of puff pastry 12 cm in diameter.
Garnish each round with stuffing, then slightly moisten the edges and close by pressing the edges with the end of a fork. Like me, you can also use a slipper mould.
Place the turnovers on a baking sheet.
Brush the top with a little egg yolk then make a small hole in the top with the tip of a knife to let the steam escape during cooking.
Cook for about 20/25 minutes.
Serve 2 turnovers per person, hot, warm or even cold.
Serve with a salad.
To finish: it is also possible to make smaller turnovers for an aperitif. There are also slipper molds 9.5 cm in diameter.
You will have leftover puff pastry. Above all, do not make a ball with it, because the puff pastry would be broken. It is best to lay out the scraps on top of each other, then spread them out. It will be perfect for another recipe.