Ease of Preparation: Medium
Yield: 25 pastries
Ingredients:
Pastry:
- 3 cups (720 ml) flour
- ¼ teaspoon (1 ml) salt
- 2 egg whites, whisked
- 4 tablespoons (60 ml) melted butter + extra for brushing
- 2 tablespoons (30 ml) milk
- ¾ cup (180 ml) water
Filling:
- 1 cup (240 ml) soft goat’s cheese
- 1 cup (240 ml) mascarpone
- 1 cup (240 ml) icing sugar
- 1 egg yolk
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (120 ml) flour
To Serve:
- Fresh mint leaves
- Orange zest
- Icing sugar
Method:
Sift together flour and salt in a bowl.
Make a well in the centre and pour in egg whites and melted butter.
Stir to combine and add milk and water until dough is smooth.
Divide into 25 balls, cover with a tea towel, and let sit.
Preheat oven to 350 F (180 C)
Meanwhile, prepare the filling.
Add goats cheese, mascarpone and icing sugar to a bowl and stir to combine.
Add egg yolk, vanilla and mix to combine.
Sprinkle in flour and combine.
Roll a dough ball into a circle and place a spoonful of filling in the centre.
Fold up on all sides, fluting to make a star shape with the pastry.
Brush with butter.
Place on a baking tray.
Continue with remaining dough balls.
Bake for 20 minutes, or until golden.
Garnish with fresh mint leaves, orange zest and icing sugar and serve.