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Cabécou du Périgord and cherry pastries |
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- Drain the cherries, keeping 100ml of syrup, and chop roughly.
- In a pan, sauté the cherries in about 20g of the butter, add the sugar and reserved syrup and reduce to a thick syrup. Pour into a bowl and chill.
- To prepare the pastry shells, melt the remaining butter and brush over the filo pastry, cut into 8 triangles.
- Place the filo pastry triangles on a greased baking tray and pop into the oven for 2 minutes at 200°C, Gas Mark 6, 400°F, until lightly golden. Leave to cool on a wire rack.
- To assemble, place a spoonful of the cherries and syrup on each pastry. Top with a dollop of Cabécou du Périgord and season with some pepper, to taste.
- Serve with an aperitif.
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90g Morello cherries in syrup
30g butter
10g light brown sugar
2 sheets filo pastry
100g Cabécou du Périgord goat's cheese (rind removed)
Freshly ground black pepper, to taste
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