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Les Knuffes – Tribute to Olivier Streiff

by Susann
written by Susann 1.8K views

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:-)

Les Knuffes

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 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

Instructions

  1. 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.
  2. When the apricots turn slightly brown, remove from the heat and leave to cool.
  3. 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.
  4. Cut the dough into 12 pieces.
  5. Wrap a handful of apricot mixture in a piece of dough and form into a ball.
  6. When the dough is used up, brush the balls with an egg and sprinkle with black sesame seeds.
  7. Bake at 220 degrees circulating air for about 15- 18 minutes.

Serve lukewarm or cold