- 2 sheets of puff pastry
- 60 g creamy sheep cheese
- 100 g butter
- 125 g brown sugar
- 140 g flour
- 40 g walnuts
- Some cinnamon
- Honey No 10 Sea Salt by Beesweet
- Vanilla ice cream
- Some mixed berries as you like for decoration
First cut the cheese into two portions. Then place each one of it onto the slightly rolled out puff pastry sheets. Fold the edges of the pastry over the cheese so that you form two small rectangular packages. Put these into the freezer for 20 min. While your pastries settle and cool, preheat the oven to 180 °. Bake them for 10 minutes until golden brown.
Crush the nuts into small pieces and put them aside for later.
Add the butter, the flour and the brown sugar into a bowl and mix everything together by hand until you have a crumbling mixture. Finally add the crushed nuts and cinnamon and mix everything softly and create crumbs. Pour everything onto a baking tray and bake it for 15 minutes at 200 °.
The ice cream:
Place the amount of vanilla ice cream that you like into a blender, add a good amount of No 10 Sea Salt honey by Beesweet and blend everything together. Then put the ice cream back into the freezer for about 30 minutes.
Choose a nice plate. Place the pastries on one side of the plate and fill the other side with some crumbles. Add a good sized scoop of your honeyed vanilla ice cream and decorate everything with your colorful choice of mixed berries. Finally drizzle some of No 10 sea salt honey by Beesweet on top of it.
Feel at home and Bon Appetite!