Ingredients

• 200 g Züger Hüttenkäse cottage cheese, drained using a sieve
• 3 tbsp finely ground hazelnuts
• 1 tbsp honey
• 1 pear
• Lemon juice
• 1 roll puff pastry (approx. 280 g), frozen
• 1 egg yolk
• 2 tbsp whipping cream
• 100 g blueberries

How it’s done

Serve up sophistication.

Makes 6 to 8 pockets.

Preheat the oven to 200°C.

Combine the cottage cheese, ground hazelnuts and honey. Slice the pear into quarters and remove the core. Finely dice the pear, then sprinkle with lemon juice. Add to the cottage cheese mixture and stir to combine.

Cut the puff pastry into 6 to 8 identical squares. Mix the egg yolk with the whipping cream and brush the mixture onto the edges of the puff pastry. Spread 1 tbsp of the cottage cheese mixture into the corner of each square, then top each with a few blueberries. Fold the puff pastry over to form triangles, pressing the edges together firmly with a fork. Brush the pockets with the remaining yolk mixture.

Place the puff pastry pockets on a metal baking sheet that is covered with baking paper and bake until golden-brown, around 18 minutes.