I dedicate this recipe to Olivier Streiff the top chef and my role model cook. People who know him know that he has a beautiful antique stick. You can see it in the pictures from time to time. Unlike the old Victorian walking sticks, his stick has no pommel. So I created one from dough and recent apricots for him. Because I didn’t know the word in French, I invented a word that suited me 🙂 At some point I found out that the knob in French is called the Bouton. But I find my word creation more beautiful:-)
- 300g dried apricots
- 80g cashew kernels
- 1 red onion
- 1 clove of garlic
- 1/2 bunch of Basil leaves. In winter I use thyme instead of basil.
- Olive oil
- 100g Goat cream cheese (or Cow's milk cream cheese)
- 80g rated Pecorino sardo cheese.
- Salt and pepper.
- 300g puff pastry
- Cut the apricots and basil into small strips and sauté in a frying pan with olive oil together with the roughly chopped cashew nuts, the chopped red onion and the garlic clove.
- When the apricots turn slightly brown, remove from the heat and leave to cool.
- Then mix in a bowl together with salt and pepper, as well as the goat cream cheese and the Pecorino Sardo by hand to a thick mass.
- Cut the dough into 12 pieces.
- Wrap a handful of apricot mixture in a piece of dough and form into a ball.
- When the dough is used up, brush the balls with an egg and sprinkle with black sesame seeds.
- Bake at 220 degrees circulating air for about 15- 18 minutes.
Serve lukewarm or cold