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Sainte-Maure de Touraine and pear turnover

Sunday 10 December 2006

Ingrédients

½ Sainte-Maure de Touraine, 2 pears, 30g butter, 1 tsp sugar, ½ tsp cinammon, 8 disks puff pastry (15cm diameter)

- Peel and dice the pears. Fry in butter and cover with the sugar and cinnamon. Add half a glass of water.
 
- Leave to cook for 10 minutes over a medium heat.
 
- Place a bit of pear on each disk of pastry and divide the Sainte-Maure de Touraine, broken into pieces, on top. Fold over the turnovers and seal.

- Brush the pastry with an egg yolk, and bake the turnovers in the oven for 15 minutes.

Based on a recipe by the Sainte-Maure de Touraine association

Accueil

Fromage

  • Sainte-maure de Touraine
  • Keywords

    • A table
    • Anglais
    • Elaboré
    • Traditionnelle


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