Reblochon in filo pastry

Ingredients for 6 servings
• 2 strudel dough, (approx. 40x40cm)
• 20 g butter (liquid)
• 500 g Reblochon cheese
• 1 egg yolk
• 1 tablespoon milk
• 200g Bright grapes, seedless
• 200 g dark grapes
• 20 g sugar
• 10 g mustard seeds
• 200ml cider
• 150 ml Vin Santo
• 2 tablespoons white wine vinegar
• Salt
• 1 tsp corn flour
• 6 stalks tarragon

Time: 25 min

Preparation

1. Strudel dough with the melted butter and baste superimpose. Puts cheese in the center and fold the filo pastry into a packet. Egg yolk with milk and brush the wing so.

2. Place cheese on a baking sheet and bake in preheated oven on the 2nd shelf from the bottom at 210 degrees (gas 3-4, convection 190 degrees) until golden brown in 8-10 minutes. Remove cheese, let it cool for about 5 minutes.


3. Meanwhile, wash the grapes and pluck. Caramelize the sugar in a pot light brown, with caramelize mustard seed briefly. Fill with cider, vin santo, vinegar and 100 ml of water. Open over medium heat cook for 8-10 minutes gently, season with salt. Bind with the mixed in a little water and cook for 2-3 minutes. Grapes admit and allow to cool. Tarragon leaves plucked, chop finely and add to the cooled syrup. Serve the cooled cheese with grapes.

Tip: Instead of Vin Santo also uses port wine. Who gets no Reblochon, Camembert Le rustic takes. But the specific Reblochon flavor is then lost.