PUFF PASTRY POUCHES WITH ROSEMARY SCENTED BLACKBERRY ‘JAM’ AND PARMESAN

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I usually use bad language when I encounter bramble, especially the one growing in one of my forsythias but in this period of the year I look on it with more benign eyes and I for once appreciate its abundance around here because it’s now the blackberries (or should I call them bramble berries? Mah, who knows the difference) are ripening. The bramble in my forsythia obviously don’t carry any berries, it’s just there to annoy me, but that doesn’t matter because it grows all over the place here, sometimes in hedges along the road, more often infesting other plants but who cares about that in the summer when I can feast on it’s produce! I even go and pick them despite my intense dislike for picking berries, I have always disliked it, first because I was scared of insects and now because I find it a waste of time, well maybe it’s more because I’m a lousy picker without any aim or direction or interest in it at all. So the other day I brought home some fresh blackberries from my morning walk with the dog and I just couldn’t resist making these puff pastry pouches with rosemary scented blackberry ‘jam’ and parmesan. I was supposed to save some for Marco but I have to confess that I ate them all…

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PUFF PASTRY POUCHES WITH ROSEMARY SCENTED BLACKBERRY ‘JAM’ AND PARMESAN

Puff pastry (since I learnt how to make my own for this Daring Bakers challenge, I always keep some home made in the freezer because there’s such a difference of taste and I know that real butter has been used and not some trans fatty substance. It takes ages to make but it’s quite simple so I recommend you to do the same. When I eat bad fat I want at least eat good bad fat!)
Blackberries
A sprig of rosemary
Lemon juice
Honey of the milder type
Parmesan cheese or some other type of cheese that you like.

– Simmer blackberries with 50/50 of water and honey, it should just cover the berries. Add the rosemary and a little lemon juice. Leave it to simmer until it has thickened. Take away the rosemary sprig before using it.
– Roll out the puff pastry thinly and cut out rounds with a cookie cutter or a glass.
– Put a small amount of blackberry jam on the middle of the circles and top it with grated or crumbled parmesan.
– Fold the puff pastry circle in half and seal the sides so that a small pouch is formed and put these on a cookie sheet and bake in a pre-heated oven (200°C/392°F) until golden.

– Serve hot or at least on the warm side.

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L