19/11/2022
Quince, Manchego & Almond Bon Bons
Cute little Spanish flavoured bites that are just perfect for Christmas passarounds.
Makes:
16
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
- 2 sheets frozen shortcrust pastry sheets
- 150-200g young manchego cheese* (aged 3 months)
- 100g quince paste
- 1 egg, lightly beaten
- 1/4 cup slivered almonds
Method
Thaw pastry in fridge for 15 minutes before use. Cut each sheet of pastry into 8 rectangles. Cut cheese into 16 log-shaped pieces.
For each bon bon, brush a pastry rectangle with egg, and spread 1/2 teaspoon quince paste in the centre. Top with a piece of cheese and roll into a bon bon shape, enclosing the filling, sealing well and twisting the ends. Place onto a baking paper lined oven tray. Brush with egg and sprinkle with almonds.
Bake in the upper half of the oven at 200°C for 10-12 minutes until golden brown. Serve hot.
Tips
* Substitute fontina, gruyere or cheddar if young manchego is unavailable.
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