List of Ingredients
- 1 LB. of Stelvio DOP (typical mountain cheese made with fresh pasteurized cow's milk)
- 9 OZ. of milk
- 8 OZ. of rolled out puff pastry
- 1 OZ. of roasted hazelnuts
- 1 OZ. of toasted pine nuts
- 1 OZ. of flour
- 2 of egg yolks
- Butter
- Honey
- Salt
- Pepper
Method
Cut the cheese into small cubes and soak in milk for 1 hour. Transfer the cheese to a saucepan after soaking; add the flour, salt and pepper. Cook over medium-high heat, stirring until the cheese has melted (about 5 minutes). Turn off the heat and incorporate 1 egg yolk, stirring vigorously with a whisk.
Pour the mixture into a buttered cake pan (20 cm in diameter) lined with baking parchment on both the bottom and sides. Allow the mixture to cool until it reaches room temperature. Then place in the refrigerator to cool for at least 3 hours.
Place a ring mold (20 cm in diameter) into the center of the sheet of puff pastry. Press the mold down lightly into the dough to trace a disc shape. Then fold the edge towards the disc, creating a sort of crown.
Brush the edge and center of the dough with 1 beaten egg yolk and a drop of water. Pierce the dough with the tines of a fork. Bake at 400°F for 5-6 minutes; then lower the temperature to 350°F and bake for another 12-13 minutes. Remove the puff pastry from the oven and set aside to cool.
Remove the dough from the cake pan and place on top of the cheesecake. Fold everything together so that the cake is inside the crown of the pastry. Remove the base of the mold. Bake the cake at 150°F for 10 minutes to slightly heat the pastry and soften the cheese. Serve with honey, hazelnuts and toasted pine nuts and mixed sprouts if desired.