Millefoglie brie e pere (Filoteig mit Brie und Birne)

ein rezept von Alessandro Borghese für Giallo Zafferano

für 4 millefoglie

120 g brie, klein gewürfelt | 1 birne, klein gewürfelt | 25 g butter, geschmolzen | 1 el akazienhonig | 1/2 tl zimt | filoteig


die birnewürfeln in kaltes wasser geben, damit sie nicht braun werden.

den teig ausrollen, 3 lagen des filoteigs übereinander legen und daraus mit einer schere 12 quadrate (etwa 7cm x 7cm) schneiden. die quadrate auf ein backblech legen und die oberste schicht der quadrate mit geschmolzener butter bestreichen.
das blech für etwa 2 minuten in den auf 180° vorgeheizten ofen geben.
die quadrate herausnehmen. auf alle quadrate gleichmässig die birnen- und käsewürfel verteilen. nun 4 türmchen, bestehend aus je 3 belegten quadraten aufeinanderschichten. die tümchen erneut in den ofen geben. für etwa 12 minuten, bis der käse leicht geschmolzen und der filoteig leicht gebräunt ist.
den honig mit dem zimt verrühren (entweder etwas erwärmen, oder etwas wasser dazugeben damit es flüssiger wird) jedes türmchen mit etwas honig-zimt-mischung beträufeln und warm servieren.

eine köstliche vorspeise, allerdings auch denkbar als dessert.


ad | 21.2.2011 | 30 Kommentare

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