#friands

As the Festive Season nears, you might be invited to end-of-the-year parties or friendly gatherings. If you are wondering what to bring, these beautiful Thyme, Taleggio and Parmesan Friands go down a treat! And they’re rather easy to make, too! Also, if you are planning to host an end-of-the-year feast, you can prepare these well ahead of thyme, and freeze them (before the egg-washing stage)!

Ingredients (makes about 30):

3 tablespoons unsalted butter

3 heaped tablespoon plain flour

1 fluffy sprig fresh thyme

1 cup semi-skimmed milk

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

good quality Parmesan (matured 30 months)

30 grams/1 ounce good quality Taleggio 

1/4 cup double cream

660 grams/1.45 pound Rough Puff Pastry

1 small egg

Melt butter in a large saucepan over a medium flame. Once butter is just foaming, sprinkle in the flour. Give a good stir, and cook out, 1 minute. Remove thyme leaves from the sprig and stir them into the saucepan.

Remove from the heat, and gradually stir in the milk, to prevent lumps, so the mixture is smooth and loose. Return over medium heat, and cook, stirring constantly until the sauce thickens. Once the béchamel thickens, season with fleur de sel and black pepper.

Cut Taleggio cheese into small chunks and add to the saucepan. Grate in about 1/3 cup Parmesan.

Cook over a low flame, until cheeses melt; then, stir in double cream. Remove from the heat and let cool completely.

Preheat oven to 200°C/395°F. Line two baking trays with baking paper.

On a lightly floured surface, roll Rough Puff Pastry out into a large rectangle. Divide into two Puff Pastry rectangles of equal size.

Spoon heaped teaspoons of the cooled thyme, Taleggio and Parmesan béchamel onto one of the Puff Pastry rectangles, spacing them evenly, like you would do for ravioli; until you have thirty (or used up the béchamel).

In a small bowl, lightly beat the egg. Brush egg wash all around the béchamel heaps onto the Puff Pastry. Gently lay second Puff Pastry rectangle on top, pressing gently all around the béchamel heaps, to seal well. With a sharp knife, cut into thirty pieces.

Place stuffed Puff Pastry pieces onto prepared baking tray, and brush them with egg wash. Lightly score them with the knife.

Place baking trays in the hot oven, and bake, at 200°C/395°F, 25 minutes, until puffed up and golden brown. Remove from the oven.

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