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Main course.

Puff pastry boats with South Tyrolean Apples and Speck Alto Adige

Time to prepare: 40 min.
4 servings
A recipe by Wilma Amort

Ingredients

4 servings
  • about 200 g puff pastry
  • 4 South Tyrolean Apples PGI (Granny Smith)
  • 500 ml cream with the South Tyrolean seal of quality
  • 3 spring onions
  • 300 g Speck Alto Adige PGI
  • 2 egg yolks from free-range eggs with the South Tyrolean seal of quality
  • 1 glass South Tyrolean Pinot Blanc
  • some oil
  • salt
  • pepper

Preparation

Time to prepare: 40 min.

Thinly roll out the puff pastry on a floured work surface. Press the pastry into small silicon moulds and cut off any excess. Separate the eggs, stir the egg yolks a stir and brush them on the pastry. Bake in the oven at 150–160 degrees for 10–12 minutes.

In the meantime, wash, core and dice the apples. Cut the speck into thin strips. Heat a little oil in a frying pan and sauté the apple cubes, speck strips and spring onions. Add the cream and bring to a boil. Once the cream has thickened, add a little South Tyrol Pinot Blanc, leave to simmer for 1–2 minutes and season to taste with salt and pepper. Allow to cool before serving.

Carefully take the puff pastry boats out of the silicone moulds with a spoon. Fill the apple and speck mass into the boats and serve with a few thin slices of speck.

We recommend that you serve this dish with a South Tyrolean Pinot Blanc.

Click here for the italian video!

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