Cameros Cheese and Apple Pastries with Honey Ice Cream

Templada con Queso de Camero, Manzana y Helado de Miel

Servings: 6

Prep Time: 1 hr.[PT1H] plus time to chill ice cream

Cook Time: 30 min.[PT30M]


1 lb flaky pastry
1 lb fresh Cameros (fresh goat's milk) cheese
6 cooking apples
1/2 cup sugar
1/2 cup cream
For the ice cream:
1 cup milk
1 cup honey
6 sheets of gelatin (or 1 packet)
1/2 cup egg whites
1/4 cup sugar
1 cup cream


For the ice cream, bring the milk with the honey to a boil, then add the gelatin and leave to cool. Beat the white of egg with half of the sugar, and the cream with the remaining half. Incorporate all the mixtures and place in the freezer.

Finely chop the cheese and heat in a double saucepan with 1/2 cup sugar and 1/2 cup cream, stirring constantly until a smooth mixture forms. Roll out the pastry and cut into 6 rectangles. Make a few holes in it with a fork.

Spread over the cheese mixture and arrange the sliced apple on top. Brush with beaten egg and bake at 300 degrees F for 15 minutes.

Serve topped with a spoonful of honey ice cream and, if desired, a light custard.

By Marisa Sánchez in the Echaurren Hotel in Ezcaray
Recipe courtesy of Spain GourmeTour magazine.

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